Melt chocolate chips in a heatproof bowl using a double boiler or microwave, stirring frequently to prevent burning.

Add butter to the melted chocolate and stir until fully incorporated and smooth.

Incorporate water or Maraska plum brandy into the chocolate mixture.

Prepare dried fruit (prunes, figs, apricots) by removing the stems if present.

Using a toothpick, carefully dip each piece of dried fruit into the melted chocolate, ensuring it is fully coated.

Use another toothpick to gently transfer the chocolate-covered fruit to a baking sheet lined with parchment paper.

If desired, sprinkle chopped roasted hazelnuts on top of the chocolate before it sets.

Allow the chocolate to cool and harden completely before serving.