Preheat oven to 300°F (150°C). Grease and line an 8-inch springform pan with parchment paper.

Combine chopped dates, glace cherries, toasted hazelnuts, almonds, macadamia nuts, and dark chocolate in a large bowl.

Add pumpkin pie spice, cracked black pepper (if using), and finely grated orange zest to the bowl.

In a medium saucepan, combine sugar, honey, and butter.

Heat over medium heat, stirring until sugar begins to melt. Stop stirring to prevent crystallization.

Bring the mixture to a boil and cook for 3-5 minutes, until a small amount dropped into cold water forms a soft ball.

Quickly pour the caramel over the nut and fruit mixture.

Mix well to coat all ingredients with the caramel.

Pour the mixture into the prepared springform pan and smooth the top with a spatula.

Bake for 10-15 minutes.

Allow to cool completely in the pan.

If the mixture hasn't set when cooled to room temperature, chill until firm.

Dust with powdered sugar.

Cut into small wedges and serve with coffee.