In a medium bowl, combine the dates, cherries, pineapple, amaretto, walnuts, and salt. Cover with plastic wrap and allow it to rest overnight at room temperature.

In the bowl of an electric mixer, using a paddle attachment, cream the butter, cloves, sugar, and brown sugar on medium speed until smooth. While keeping the mixer on a low speed, add the egg and mix until combined. Then slowly sift in the flour, while continuing to mix on a low speed. Try to not over mix.

Carefully fold in your fruits, nuts and remaining amaretto liquid from the bowl.

You will want to roll the dough into two 12-inch long logs. So start by dividing your dough in half. Using two pieces of parchment or wax paper, roll each half into a log starting with you dough at one end of the paper. Your logs should be 12-inches long and 1 ½ inches thick.

Place your logs into the refrigerator for several hours, or until the dough is firm.

Preheat your oven to 350 degrees F.

With a small, sharp knife, cut the logs into ½ inch thick slices. Place the slices ½ inch apart on parchment paper lined baking sheets and bake for 15 to 20 minutes, until lightly golden brown. Transfer to a rack to cool completely.