Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in food processor. Pulse to a coarse puree.
Place brisket fat side down. Using small sharp knife, make 1/2-inch-deep slits all over brisket.
Press apricot mixture into slits.
Transfer brisket fat side down and place into crock pot.
Sprinkle brisket with salt, pepper, cumin. coriander, cayenne pepper (optional)
Add onions, carrots, ginger, remaining 6 garlic cloves and prunes to the slow cooker.
Add wine and beef stock to the slow cooker.
Cook for 8 hours on low if you're running out the door (or 1 hour on high and 6 hours on low if you have the time)
Serve and top with chopped fresh cilantro. Enjoy!