Prepare candied cherries for garnish by cutting 24 cherries in half and setting aside.

Chop the remaining candied cherries into medium pieces.

In a medium bowl, combine pecans, dates, oats, raisins, chopped cherries, and citron. Toss to combine thoroughly, then set aside.

In a large bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.

Using an electric mixer, cream softened butter until light and fluffy.

Gradually add brown sugar to the butter and beat until well combined and fluffy.

Add the egg and beat well, then incorporate the sour cream.

Gradually beat the flour mixture into the wet ingredients, stirring to combine.

Stir in the fruit and nut mixture until evenly distributed throughout the dough.

Cover the dough and refrigerate for at least 1 hour.

Preheat the oven to 350F (175C).

Grease two cookie sheets and drop the dough by teaspoonfuls, leaving 2 inches between each cookie.

Garnish each cookie with a reserved cherry half.

Bake in the preheated oven for 8-10 minutes, or until the cookies are set but do not brown.

Cool the cookies on wire racks. Store in a tightly covered container between sheets of waxed paper.