In a bowl, mix together the ground pistachios, 1 teaspoon of ground cardamom, and cinnamon. Make sure everything is well combined.

Melt the butter in a saucepan or microwave. Set it aside to cool slightly.

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. Lay one sheet of phyllo dough in the pan, and brush it with melted butter. Repeat this process with 6 more sheets of phyllo dough.

Spread the pistachio mixture evenly over the buttered phyllo layers.

Layer the remaining phyllo dough sheets on top of the pistachio mixture, brushing each sheet with melted butter as you go. Again, about 7 layers of phyllo on top, each brushed with melted butter.

Using a sharp knife, cut the baklava into diamond or square shapes.

Bake in the preheated oven for 45-50 minutes, or until golden brown and crispy.

While the baklava is baking, make the syrup. In a saucepan, combine water, sugar, honey, lemon juice, and 1 teaspoon of ground cardamom. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 8-10 minutes, or until slightly thickened.

Once the baklava is out of the oven, immediately pour the hot syrup evenly over it.

Let the baklava cool completely in the pan before serving.