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 dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, cloves).

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 them about ¾ full. Bake for 18-22 minutes or until a toothpick comes out clean.

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

Whisk together powdered sugar, 2 tablespoons milk, and vanilla extract in a bowl. Adjust thickness with more milk if needed.

Once cupcakes are cool, drizzle the vanilla glaze over the tops, allowing it to drip down the sides. Garnish with a maraschino cherry on each and surround with edible holly leaves.