Combine figs, cranberries, cherries, and apricots in a medium bowl. Add brandy, honey, and lemon juice and toss to coat. Let soak while preparing the dough.
Cream butter, brown sugar, and cloves in a stand mixer until smooth. Add the egg and mix until incorporated.
Turn the mixer on low and slowly add the flour and salt, mixing just until combined.
Fold in 3.2 oz. chocolate, fruit, nuts, and any remaining soaking liquid.
Place half the dough on a large sheet of parchment paper. Roll into a log approximately 1 1/2-inches thick and 18 inches long. Repeat with remaining dough.
Refrigerate for at least 4 hours and up to overnight.
Preheat oven to 350°.
Slice logs into 1/2-inch-thick cookies. Arrange on baking sheets and bake at 350° for 15-20 minutes, until light golden.
Melt remaining 1 oz. dark chocolate while the cookies are baking. Let cookies and chocolate cool for 5 minutes, then pour into a plastic bag and snip off a tiny corner.
Drizzle chocolate over the cookies on the baking sheet. Let chocolate cool and harden before serving.