Toast the Nuts: Preheat the oven to 350°F (180°C). Spread the almonds and pecans on a baking sheet and toast for about 6-7 minutes until fragrant. Let them cool before chopping.​

Prepare the Fruit and Nut Mixture: In a food processor, combine the chopped prunes, apricots (or dates), cranberries, and toasted nuts. Pulse until the mixture is finely chopped but not pureed.​Crowded Kitchen+1G-Free Foodie+1

Add Flavorings: Add the cherry jam (or honey), orange zest, cinnamon, nutmeg, cloves, cardamom, and a pinch of salt to the mixture. Pulse again until everything is well combined and the mixture is sticky enough to hold together.​Crowded Kitchen

Form the Sugar Plums: Using a tablespoon, scoop portions of the mixture and roll them into 1-inch balls between your palms.​

Coat with Sugar: Place the coarse sugar in a shallow dish. Roll each ball in the sugar until fully coated.​The Guardian+3Rhubarbarians+3G-Free Foodie+3

Serve or Store: Enjoy the sugar plums immediately, or store them in an airtight container at room temperature for up to a week.