Preheat your oven to 180°C (350°F) and prepare your cake molds.
In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, ground cinnamon, and mixed dried fruit.
Gradually add the dry mixture to the creamed mixture, alternating with the milk.
Spoon the batter into the prepared molds and smooth the tops.
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted comes out clean.
Allow the cakes to cool in the molds for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the ganache by heating the heavy cream until it simmers, then pour it over the chopped dark chocolate.
Let the mixture sit for a few minutes, then whisk until smooth and glossy.
Once the cakes are completely cool, drizzle or spread the ganache over the tops.
Let the ganache set before decorating with festive toppings, if desired.
