1. Sponge: In a small bowl, whisk together 1 1/2 cups of flour, 2/3 cup of water, 2 tablespoons of apricot jam, and 1 teaspoon of yeast. Cover with plastic wrap and let it rest for about 3 hours, preferably in a warm place.
2. Dough: Add the sponge, 1/4 cup of sugar, 3/4 cup of flour, and 1 teaspoon of yeast in the bowl of a standing mixer. Using the hook attachment, knead the dough for about 3 to 5 minutes or until it becomes smooth and stretchy. Add 3 egg yolks (one at a time) and continue to knead until the mixture gets shiny as well.
3. Cover the dough with plastic wrap and rest in a warm place for about 2 hours. This should be enough time for it to rise and double in size.
4. Once the dough has doubled in size, return it to the mixer. Add vanilla, lemon, and orange extracts as well as salt, honey, and 1 teaspoon of yeast, and then knead for a minute.
5. Add 3 yolks and knead until incorporated. Add the 12 tablespoons of softened butter but do it 1 tablespoon at a time. Knead for about 5 minutes.
6. Combine the chopped pecans, raisins, and cherries with 2 tablespoons of flour, and then add the mixture to the dough. Knead briefly.
7. Place the dough in an oiled bowl and store it in the fridge overnight.
8. Roll the dough out onto a floured surface and shape it into a ball. Put it in a Panettone mold (6 inches in diameter). Using a pair of scissors, create a cross on top of the dough.
9. Allow the dough to rise and triple in size. Place it in a warm place.
10. Preheat oven to 375 degrees Fahrenheit.
11. Bake the Panettone for about an hour or until it has risen like a muffin. Let cool.
12. Drizzle icing and serve.

Making the icing:

Mix 2 tablespoons of melted butter and 1 cup powdered sugar. Add a pinch of salt, 1/2 teaspoon vanilla, and 2 tablespoons of milk until desired consistency is achieved.