Heat oven to 325°F. Grease and flour 8 (5 3/4x3-inch) mini loaf pans; set aside.
Combine applesauce and baking soda in bowl; mix well. Set aside.
Combine flour, walnuts, dates, currants, raisins, cinnamon, nutmeg, salt and cloves in bowl. Add applesauce mixture, pineapple, cherries and reserved cherry liquid; mix well.
Combine butter, brown sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add fruit mixture; continue beating until well mixed.
Spoon batter into prepared pans. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Remove cakes from oven. Place onto cooling racks. Let stand 10 minutes. Remove from pan, if desired.
Drizzle each cake with 1 tablespoon whiskey while cakes are still warm. Cool completely.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-5 minutes or until mixture is clear and slightly thickened. Brush glaze over cooled fruitcake. Let stand until glaze is set.
Wrap cakes in plastic food wrap, then foil. Store in cool place or refrigerate.
*Substitute 1/2 cup orange or apple juice.