Grease 2 large baking sheets and line with nonstick baking paper. Heat the butter and sugar gently in a pan until the butter has melted. Increase the heat and bring to the boil. Immediately remove the pan from the heat, add the cream, mixed peel, cherries, almonds, cranberries, pine nuts and flour. Stir well to combine.
Drop 12 heaped teaspoonfuls (a quarter of the mixture) onto each of the baking sheets, leaving a 5 cm (2 inch) gap between each for spreading. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 7 minutes. Remove the baking sheets from the oven.
Use a 7 cm (3 inch) cookie cutter to drag the edges of the biscuits carefully into neat rounds so that they are about 5 cm (2 inches) across. Bake for a further 3–4 minutes until golden around the edges. Remove from the oven and leave for 2 minutes. Use a palette knife to transfer the biscuits to baking paper on a work surface and leave to cool. Repeat with the remaining mixture. Melt the plain dark and white chocolate in separate bowls (see