Combine the candied cherries, mixed glazed fruit, golden raisins, and mixed peel in small bowl. Pour the 2 tablespoons of brandy over the fruit and stir well to combine. Cover and let stand, stirring 2-3 times, for about 24 hours.

Bring butter and egg to room temperature.

Sift, or sieve, dry ingredients together into bowl and set aside.

In bowl of stand mixer fitted with paddle attachment, beat the butter at medium to medium-high speed until soft. Gradually add the white sugar followed by the brown sugar and beat until well combined. Add the egg and beat well to blend. Scrape sides of bowl if necessary to ensure all ingredients are well incorporated. Add the grated orange rind, vanilla, and almond extract. Beat well.

With mixer set to lowest speed, add the dry ingredients, about a half at a time, combining well each time and scraping sides of bowl as necessary.

Remove the bowl from the stand and manually fold in the fruit mixture along with the chopped pecans. Cookie dough will appear quite moist. Transfer to a bowl with a tight-fitting cover and refrigerate the dough for at least 6 hours, or up to 24 hours.

Position oven rack in center of oven and preheat oven to 350°F. Line cookie sheet(s) with parchment paper.

Remove cookie dough from the refrigerator. The dough should be firm to the touch. If it is particularly firm, let dough stand at room temperature for 5-10 minutes. Drop dough by tablespoonful onto prepared baking sheet, spacing cookies about 2” apart. For reference purposes, the cookie dough for the cookies in the photographs weighed approximately ¾ ounce (22 grams), per cookie. Bake for approximately 14-16 minutes, rotating baking sheet partway through the baking. Let cookies rest on cookie sheet(s) for 4-5 minutes after removing from oven and before transferring to a wire rack to cool completely.