Preheat the oven to 350°F (175°C). Spread the chopped almonds and pecans evenly on a baking sheet and toast them for 6-7 minutes until they become fragrant and lightly golden.

While the nuts are toasting, finely chop the prunes, dried apricots (or dates), and dried cranberries on a clean cutting board.

In a food processor, combine the finely chopped fruits and toasted nuts. Pulse the mixture until it reaches a sticky and finely combined consistency.

To the mixture in the food processor, add the cherry jam, orange zest, and spices (cinnamon, nutmeg, ground cloves, and cardamom). Pulse until all ingredients are well incorporated.

Using a 1 tablespoon cookie scoop, portion out the sticky mixture and carefully shape it into oval forms with your hands.

For a creative touch, take a toothpick and gently create small indentations on each Sugar Plum.

Roll each finished Sugar Plum in coarse sugar until they are fully coated.