Vegan Panettone Cookies

1 In a large mixing bowl, sift the flour and then whisk in the salt, cinnamon, and nutmeg. Set aside. 
2 In a separate large mixing bowl, or the bowl of a stand mixer, beat together the vegan butter and cane sugar with a hand mixer, or the paddle attachment of the stand mixer, until the butter is fluffly and light in color. 
3 Add the orange zest, vanilla, and non-dairy milk. Continue to beat together until everything is fully incorporated. 
4 Now, add the dry mixture to the wet, about 1/2 cup at a time, while the mixer is on, until everything is fully combined, scraping down the sides of the bowl as needed. 
5 Pour the golden raisins, chopped cherries, and chopped candied orange peel into the dough and mix again for just a minute so you don't overmix the dough. 
6 The dough will be a bit crumbly. It has a pecan sandy texture. Pull the dough together into a large ball. Divide into two portions. Roll each portion into a log the circumference you want the cookies to be. Wrap each log in parchment paper and chill for at least an hour. 
0 Preheat the oven to 350 degrees(F).
7 Take the dough logs out of the fridge, and cut the dough into slices. If they crumble a little, that is normal, just press the dough back into the circle and place each slice on a large baking sheet lined with parchment paper about an inch apart. 
8 Bake for 12 to 15 minutes. 
9 Let cool, then dip in melted vegan white chocolate and top with almonds and/or candied orange.