Sugarplums

In a wide shallow bowl, combine sugar, cardamom and cinnamon. Mix well, then set aside.
In a food processor, pulse pecans until roughly chopped.
Add pistachios and pulse again until both nuts are finely chopped. Transfer nuts to a bowl and set aside.
In a food processor, combine dates, apricots and figs, pulse briefly, until roughly chopped.
Add raisins and cherries, then continue pulsing until fruit is evenly chopped and begins to clump.
Return nuts to processor and add liqueur or rum. Pulse until just mixed. If mixture does not stick together, add additional liqueur or rum.
A teaspoon at a time, roll mixture into balls, then roll each ball in sugar mixture until well coated.
Sugarplums can be refrigerated in a sealed container for up to 1 month. If you layer sugarplums, place a sheet of waxed paper between each layer.