In a medium mixing bowl, combine the brown sugar and milk, and stir until smooth. Add the flour, spices, salt, baking powder, almonds, and fruit. Cut in the butter with a pastry blender. Chill. Preheat oven to 350° F. If using a wooden speculaas mold, dust it with cornstarch, covering every bit of carving. Firmly press the dough into the mold, then run a sharp knife along the edges of the design. Gently lift the dough or tap it onto a greased cookie sheet. To make cutout cookies, roll the dough about ¼ inch thick and cut with cookie cutters. Press almond slivers and fruit onto the cookies wherever they fit into the design. Bake for 10 to 15 minutes. Let them cool and crisp on a rack.