Combine golden raisins, currants, dried cranberries, dried blueberries, dried sour cherries, dried chopped apricots, chopped candied ginger, lemon zest, and orange zest.

Add rum and sit overnight.

The next day, place dried fruit and rum in a large pot with granulated sugar, apple juice, butter, cinnamon, ginger, cloves, and allspice.

Bring mixture to a boil, stirring often, then reduce heat and simmer 5-10 minutes.

Remove from heat and let cool for at least 30 minutes.

Preheat oven to 325 degrees F and line baking sheets with parchment paper, set aside.

In a medium-sized mixing bowl add all-purpose flour, kosher salt, baking soda, and baking powder,

Whisk to combine.

Add flour to the cooled fruit mixture.

Gently stir until just combined.

Stir in eggs, one at a time, and stir until fully combined.

Fold in pecans.

Using a large 1-1/2 tablespoon cookie scoop, scoop onto the prepared baking sheets.

Leave 2 inches between cookies.

Bake for 15 minutes until baked through. They will look more cake-like than your typical cookie.

Let cookies cool completely and either dip or drizzle with rum and clove icing.

Whisk together the powdered sugar, rum, and cloves.

If the mixture is too thick add a little more rum, if it's too thin add more powdered sugar.