Place dried fruit in a large bowl. 

Place wine or apple juice in a small pot over medium low heat until it comes to a simmer. Pour liquid over the dried fruit and steep for 1 hour.

Drain fruit into a sieve suspended over a bowl reserving liquid. Place fruit in a food processor and pulse or chop by hand until the mixture is combined and only slightly chunky. You may need to add some of the reserved soaking liquid to help fruit stick together.

Add cinnamon, honey, and ginger to the chopped fruit and stir to combine. 

Roll charoset into walnut sized balls and roll into ground almonds and additional cinnamon, if desired. Yemenite Charoset can be made and stored covered in the refrigerator for up to 3 days before serving.