Line a 9" or 10" tube pan with two thicknesses of buttered brown paper.
Combine the fruits, nuts and fresh apple in a large bowl. Dredge the fruit with 1/4 cup of the flour.
Measure 2 1 cups flour (without sifting) onto a square of waxed paper. Add baking powder, spices and salt. Stir well to blend.
Cream together butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in molasses and melted chocolate.
Add blended dry ingredients to creamed mixture, combining well. Stir in fruit and nut mixture until well mixed.
Spread batter evenly in prepared pan.
Preheat oven to 275°F.
Bake for about 2 1/2 hours, or until a cake tester inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack. Remove cake from the pan, peel off paper and wrap in foil. Store in an airtight container or in refrigerator for several weeks.
To Glaze and Decorate Cake -
Combine 1 cup sugar, 1/2 cup water and 1/3 cup light corn syrup in a sauce pan. Stir over low heat until sugar is dissolved, then boil to firm ball stage (242°F on a candy thermometer).
Brush hot glaze over cooled cake. Decorate the top with candied cherries and nuts and brush cake again with hot glaze. Let dry thoroughly before wrapping and storing.