Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in food processor. Pulse to chop mixture into a coarse puree.
Using small sharp knife, make 1/2-inch-deep slits all over brisket. Press apricot mixture into slits.
Heat oil in heavy large pan over medium-high heat. Add onions and sauté for 5 minutes.
Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes.
Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes.
Put brisket into crock pot. Add prunes, apricots, stock and vegetable mixture over brisket.
Cook in crock pot on low for 8 hours.
Take brisket out of crock pot and slice brisket thinly across grain.
If you want, you can bring sauce left in the pot to boil over medium-high heat. Boil to thicken slightly, if desired.
Season sauce with salt and pepper.
Arrange sliced brisket in large ovenproof dish. Spoon sauce over.
Top with cilantro and serve.