Chop all the dried fruits and place them in a bowl. Add honey and cherry liqueur and stir. Cover with a plastic wrap and let stay overnight or for at least 4 hours.
In a bowl combine flour, baking powder and salt and stir to blend.
In a large bowl cream butter, brown sugar and powdered sugar. Add eggs and orange zest and beat until smooth. Gradually add the dry ingredients, mixing with a spatula just until absorbed. Carefully fold in the soaked dried fruits, including any remaining liquid.
Wrap the dough in a cling film or in a sheet of baking paper and let stay in the fridge for 2-4 hours or overnight.
Preheat oven to 360 degrees F/ 180 degrees C. Line 2 large baking tins with parchment paper.
Cut pieces from the dough with a knife. Roll them up a bit to shape them. Place the cookies on the baking sheet with enough space in between.
Bake for about 15 minutes or until the edges of the cookies start getting brown. Remove the pan from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
The quantity of the flour is approximate. You might need a bit more than that, depending on how dry are the fruits.
Store the cookies in airtight container. They should remain good for at least 1-2 weeks.