In a mortar, crush the cardamom pods, remove the pods and finely crush the seeds. Cut the vanilla bean lengthwise. Place the star anise, the cloves and the cinnamon stick in a mortar and coarsely crush, but do not finely grind. Do not crush the pink pepper berries.
Pour the brandy in a large jar and mix with honey. Add the spices and the whole dried fruit and seal the jar. Store the liqueur at least 4 weeks at room temperature.
Strain the liqueur through a fine sieve, and carefully express the liquid from the soaked fruit. Use the brandied fruit, for example, for baking Christmas fruit bread. Discard the spices. It is recommended that the Christmas liqueur be stored again to capture even subtle spice particles.
Pour the liqueur into bottles or carafes. If desired, add a vanilla bean or a cinnamon stick and give as a gift.