• For the cookies: Line 3 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, ginger, salt, and nutmeg. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl and beat in the vanilla and egg. Reduce the speed to low and slowly add the flour mixture, mixing until combined, about 1 minute. Remove the bowl from the mixer and carefully stir in the green cherries, red cherries, pecans, walnuts, and orange peel.
• Using a 2 tablespoon-cookie scoop, scoop the dough onto the prepared baking sheets, spacing the dough balls about 3 inches apart. Chill the dough for at least 30 minutes and up to overnight.
• Preheat the oven to 375°F. 
• Working in batches if necessary, bake the cookies, rotating the pans halfway through, until lightly golden around the edges, 12 to 14 minutes. Transfer the cookies to a cooling rack and allow them to cool completely. 

For Glaze

• For the glaze: Meanwhile, in a small bowl, whisk together the powdered sugar and orange zest. Add the brandy, 1 tablespoon at a time, until you reach a thick, but pourable consistency. You want the glaze to sit on top of the cookie and not run right off. Drizzle the glaze over the cookies on the cooling rack in a zigzag pattern so you can still see the cookie underneath. You don’t want to cover up all those beautiful candied fruits and nuts! Let the glaze set before serving, about 15 minutes.