Stir together golden raisins, cherries or cranberries, water and 1/4 c. rum in a small sauce pan set over medium heat. Bring to a boil. Reduce heat and simmer for about 15 minutes, until almost all of the liquid is absorbed. There will be just enough to coat the bottom of the pan.

Remove from heat and cool completely. Stir in dried pineapple, pecans, ginger and orange peel.

Preheat oven to 350. Set out two baking sheets. If using Anolon baking sheets, no need to line. If not, line your baking sheets with parchment paper or silpat and set aside.

In a stand mixer fitted with the paddle attachment set to medium speed, cream butter and 1 1/2 c. sugar until light and fluffy, about 5 minutes. Add in eggs and rum. Scrape down sides of the bowl. With the mixer on low, beat in flour, baking soda and salt. Again, scrape down sides of the bowl to ensure that the dry ingredients are completely mixed in. Finally, add fruit mixture and combine on low speed. If the mixer is struggling, switch to a wooden spoon and stir in.

Place remaining 1/2 c. sugar in a small bowl or on a shallow plate. Use a 1 1/2 Tbs. ice cream scoop to portion out dough. Roll each ball in your palms to make a round ball, and then roll in sugar. Place on a baking sheet, about 2 inches apart.

Bake in preheated oven for 11-13 minutes, until just starting to brown. Remove from oven and allow to cool for 3 minutes on a baking sheet before transferring cookies to a wire rack to cool completely.

When cookies are completely cooled, make the rum glaze. In a small bowl, whisk together confectioners' sugar, rum, and 2 Tbs. of milk. Glaze should be thin enough so that when you pick up the whisk, the glaze falls from the whisk. If it doesn't fall off, whisk in additional milk - 1/2 Tbs. at a time - until it does.

Use the whisk or a spoon to drizzle glaze over cooled cookies. Allow glazed cookies to sit for another 5-10 minutes, for the glaze to set. Cookies will keep at room temperature, tightly wrapped, for up to 4 days.