Using a food processor, chop the toasted almonds, plums, apricots, and figs, being careful to use pulse about 15-20 times. Do not let the mixture form a ball.
In a small bowl, combine the powdered sugar, cinnamon, cardamon, salt and honey. Add to the fruit and nut mixture, mixing using your hands. (I used plastic gloves)
Form small balls with your hands or you can use a small ice cream or cookie scoop. (about 1/4-ounce portions) If making these sugar plums ahead of time, place the small balls on a cookie rack (uncovered) until ready to serve. Just before serving, roll the balls in the coarse sugar and serve immediately.
The Sugar plums may be stored on a cooling/cookie rack or a cookie sheet lined with parchment paper for up to a week. After a week, store in an airtight container for up to a month.