In a small saucepan over low-medium heat, add in all the ingredients. Gently mix together so the sugar is well dispersed. Cover, and let it simmer for about 15 minutes, until the berries have softened and the sugar is dissolved. Gently mix, being careful not to break all the berries apart. Spoon out the cinnamon stick, star anise and vanilla pod and discard. Remove from heat and let it cool for about 10 minutes. Place in the refrigerator to allow to chill (at least 1 hour).
Make the Whipped Yogurt
In a medium bowl, combine the yogurt, cream, and honey. Using a handheld mixer, beat on low-medium speed until the mixture thickens and forms soft peaks, about 5-7 minutes. See Rhubarbarians for the whipped yogurt ingredients.
To serve
Evenly divide half the Whipped Yogurt into four bowls. Top with two generous spoonfuls of the Spiced Berry Compote. Evenly divide the remaining Whipped Yogurt into the four bowls. Top with the remaining Spiced Berry Compote. Evenly divide the chopped hazelnuts (or other chopped nuts of your choice) on top.
Notes
*You will only need half of the Spiced Berry Compote recipe. It can be made two days in advance and left in the refrigerator until ready to be served. Use the remaining berry compote recipe to top on a second batch of whipped yogurt, pancakes, waffles, or coffee cake. If you chose to make half the berry compote recipe, use a very small, or broken piece of star anise because the flavor is strong (it may be difficult to find it in the mess of berries to spoon out and discard though).