Preheat your oven to 350°F (175°C). Spread the almonds evenly on a baking sheet and toast them for about 8-10 minutes, or until they are fragrant and golden.

In a food processor, combine the toasted almonds, honey, orange zest, cinnamon, and nutmeg. Pulse until the almonds are finely chopped and well combined, about 30 seconds.

Add the dried prunes and dried cranberries to the almond mixture. Blend until the dried fruits are fully incorporated and the mixture holds together, about 30-45 seconds.

Using a small ice cream scooper or your hands, scoop about a tablespoon of the mixture and roll it into 1½-inch balls. Place them onto a parchment-lined baking sheet.

Roll each ball in granulated sugar to coat evenly, adding a touch of sweetness and a glossy finish.

Let the coated Sugar Plums sit at room temperature for about 30 minutes to set. Store them in an airtight container.