Add the melted butter, granulated sugar, and brown sugar to a large bowl and whisk to combine. 

Next, add the egg and vanilla extract. Whisk again to combine. 

In a small bowl, combine the flour, baking soda, orange zest, ground cinnamon, and ground nutmeg. 

Add the dry ingredients to the wet and fold them together until no large lumps of flour remain. A rubber spatula works best for this! 

Next, add the cherries, raisins, pecans, and orange peel. Fold the fruit into the cookie dough. Make sure to mix just until the fruit is incorporated– you don’t want to overmix. 

Cover the cookie dough and place it in the fridge to chill for 30 minutes. While the dough chills, preheat the oven to 350F and line two large baking sheets with parchment paper. 

Scoop out 1.5 tablespoon sized portions and place them at least 2” apart on the baking sheet. 

Bake for 13-15 minutes, or until the edges of the cookie are just golden brown. 

Allow the cookies to cool completely on the pan, and then store them in an airtight container at room temperature for up to three days.