You will need 2oz of the raspberry soaked apricots, 2oz pecan nuts, 2oz cherries, 100g dark chocolate and 100g of milk chocolate with caramel crunch. Chop up the apricots, pecans and cherries. Melt the chocolate, add the fruit and nuts and mix well. Plate up 24 tiny sweet cases/muffin cases and gently spoon the mixture in until level with the top.
Leave to harden overnight, box and decorate.