Place mixed dried fruit in a small bowl and pour brandy or orange juice over it. Let the fruit soak for at least 30 minutes or overnight.

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl.

In a large bowl, cream softened butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes.

Add eggs one at a time, beating well after each. Stir in vanilla extract.

Alternately add the dry ingredients and milk to the wet mixture, mixing gently until just combined.

Fold in the drained soaked fruit carefully.

Spoon batter evenly into liners filling about ¾ full.

Bake for 18-22 minutes or until a toothpick inserted comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Whisk powdered sugar, 2 tablespoons milk, and vanilla extract in a bowl.

Adjust thickness by adding an additional tablespoon of milk gradually to achieve a smooth, pourable consistency.

Once cupcakes are cool, drizzle the vanilla glaze over the tops allowing it to drip down the sides.

Garnish each with a maraschino cherry and surround with edible holly leaves.