A day or two before baking the biscotti, measure chopped dried fruit into a small, airtight container. Pour Jack Daniels over the fruit, cover, and shake to combine. Set aside.
Preheat oven to 350F, Line a large baking sheet with parchment paper, spray with pan spray. Set aside.
In a large bowl, combine the flour, pecans, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, whisk together sugars, and until well combined and smooth. Pour into the bowl with the dry mixture, along with the soaked dried fruit. Stir to combine.
Divide dough in half, form into 2 long, wide loaves on the prepared pan.
Bake for 20-25 minutes, until golden brown on the outside. Remove from oven, turn heat down to 250F.
Allow loaves to cool for 5 minutes.
Cutting on a slight diagonal, slice each loaf into ½" slices.
Arrange slices on the pans. Bake for 15 minutes, flip each piece over and bake for another 15 minutes, or until desired texture.
Remove from oven, allow to fully cool.