Preheat your oven to 180⁰C/Fan 160⁰C/Gas Mark 4 then line 4 baking trays with non-stick baking parchment.
Gently melt the butter and sugar together in a pan, remove from the heat then beat in the flour, mixed spice, cream and orange juice.
Stir in the almonds, raisins, apricots, ginger and pistachios then stir thoroughly.
Whilst mix is still warm scoop out small balls of the mix with a tablespoon and place onto the trays - you will need to space out well as they will spread in the oven.
Bake for 13-15 minutes or until golden, they will still be soft but will harden as they cool.
Once fully cooled, prep the chocolate... melt two-thirds of the chocolate over a pan of boiling water, continue heating until runny then remove from the heat and stir in the remaining third. Stir well until completely melted.
Drizzle over in a zig-zag patterning using either a piping bag or a spoon.