Line two baking trays with baking paper. Cut the fruit into very small pieces. Mix the flour, baking powder, sugar, 1 pinch of salt and butter in small pieces first with the dough hooks of the mixer and then briefly with your hands to a crumbly dough.
Add orange peel, fruit and syrup and work everything into a smooth dough.
Using two tablespoons of the dough, cut off about 40 cams and spread them on the trays. Bake one after the other in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 7 minutes. Let them cool down.
Coarsely chop the chocolate coating and melt in a hot water bath. Dip the biscuits halfway, place them on a baking tray and decorate with decorative sugar and sugar hearts. Let them dry. If necessary put them into paper cups.