In a small saucepan, combine the orange juice, apricots, cranberries and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until liquid is absorbed. Cool to room temperature; stir in the pecans, cherries and nutmeg.
Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and fruit mixture.
Drop by heaping teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
For icing, combine the confectioners' sugar, extract and enough orange juice to achieve desired consistency. Spread over cookies. Top each with a candied cherry piece.