Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast until golden and fragrant (about 8-10 minutes). Let cool completely.

In a food processor, pulse the toasted almonds until finely chopped, but not into a paste.

Add prunes, cranberries, and cherries to the food processor. Pulse until the mixture is well combined.

Add honey, orange zest, cinnamon, nutmeg, allspice, and vanilla extract. Pulse until fully combined.

Use a small ice cream scoop or tablespoon to portion the mixture into 1½-inch balls.

Roll each ball between your hands until compact and smooth.

Toss each sugar plum in granulated sugar to coat evenly.

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