Peel the oranges and separate into sections, removing as much white pith as possible. Finely chop the rosemary and lavender. Combine honey, water, rosemary, and lavender in a saucepan and heat gently to a simmer. Remove pan from heat and let stand, covered for 20 minutes. Arrange blood orange segments on dessert plates. Pour honey mixture through a strainer, then distribute over oranges. Garnish with rosemary and lavender sprigs and serve.