Preheat your oven to 350°F (175°C). Spread the almonds evenly on a baking sheet and toast them for about 10 minutes, or until they’re golden brown and fragrant.

Once the almonds have cooled slightly, transfer them to a food processor. Add honey, orange zest, ground cinnamon, dried plums, dried cranberries, dried cherries, and vanilla extract. Pulse until the mixture is well combined and sticky, about 1-2 minutes.

Using a tablespoon or a small ice cream scoop, take out portions of the mixture and roll them into balls that are approximately 1.5 inches in diameter.

Pour granulated sugar into a shallow dish. Roll each Sugar Plum ball in the sugar, ensuring they are evenly coated.

Let the Sugar Plums sit at room temperature for about 30 minutes to set and firm up slightly.

Store any leftovers in an airtight container at room temperature for up to 2 weeks.