Preheat oven to 350°F. Grease an 8x8 or 9x9 baking pan.

In a microwave-safe bowl, combine dark chocolate and butter. Microwave in 30-second intervals until melted.

Let chocolate cool slightly, then whisk in sugar until well combined. The mixture should feel thick and glossy.

Add eggs one at a time, whisking after each addition. Add vanilla extract and stir well.

In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, allspice, and cloves.

Fold dry ingredients into chocolate mixture until just combined. Do not overmix.

Fold in diced dried fruit if using. Pour batter into prepared pan and smooth the top.

Bake 25-30 minutes until a toothpick inserted in center comes out with just a few moist crumbs.

While brownies cool, mix powdered sugar with milk and vanilla to make a thin icing.

Drizzle icing across brownies in a cross pattern while still warm. This decorates them like Hot Cross Buns.

Cool completely in pan before cutting into squares. Brownies keep 3-4 days in an airtight container.

Freeze brownies up to 3 months. They taste even fudgier when thawed slowly at room temperature.

Wrap individually for gift-giving or lunch boxes.