Preheat the oven to 350°F (175°C). Spread the almonds evenly on a baking sheet and toast for 5–7 minutes, or until they are golden brown and aromatic. Allow them to cool completely before use.

In a food processor, combine the toasted almonds, dried plums, cherries, cranberries, cinnamon, nutmeg, allspice, orange zest, and vanilla extract. Pulse the mixture in short bursts until it is evenly blended and sticky. The mixture should hold together when pressed but should not be overly pasty.

Using a tablespoon or cookie scoop, portion the mixture and roll it into balls approximately 1 ½ inches in diameter. If the mixture is too dry, incorporate a small amount of orange juice or honey to bind it.

Place granulated sugar in a shallow bowl. Roll each ball in the sugar until evenly coated, ensuring a festive, sparkling finish.

Arrange the Sugar Plums on a serving dish or place them in mini cupcake wrappers for an elegant presentation. Store in an airtight container at room temperature for up to two weeks.