✓ Preheat oven to 175°C / 350°F and position the rack in the middle of the oven

✓ Mix butter and both sugars in a large bowl until the mixture turns pale and fluffy

✓ Fold in eggs one at a time, beating just until incorporated

✓ Stir in vanilla extract and seasonal spices

✓ Sift flour, cocoa powder, and baking powder together into a separate bowl

✓ Gradually add the dry mixture to the wet, alternating with milk, beginning and ending with flour

✓ Gently fold in fresh or dried fruits ensuring even distribution

✓ Line a baking sheet with parchment paper

✓ Scoop batter onto the sheet using a 2‑inch cookie scoop, spacing each mound 2 inches apart

✓ Bake for 12‑15 minutes until the edges turn deep golden brown and the centers spring back lightly when pressed

✓ Remove from oven and let cookies rest on the sheet for 5 minutes before transferring to a wire rack

✓ If using optional toppings, pipe or spread them while the cookies are still warm

✓ Arrange finished desserts on a festive platter, sprinkling any remaining fruit or a dusting of powdered sugar