Chop the dried cherries and dates. Move them to a wide bowl and pour the amaretto over them. The liquid should cover the fruit about 3/4 of the way. Let it soak at room temperature for at least 6 hours, or overnight in the refrigerator, stirring ocassionally.
Preheat the oven to 350° F (180° C.) Line a 9 inch (or 26 cm) loaf pan with parchement paper, or grease and flour it. Chop the walnuts and toast them in the oven on a baking sheet for 10 minutes.
In a medium bowl, combine the buckwheat flour, all-purpose flour, baking powder, salt, cinnamon, cloves, and nutmeg. Stir them together with a spoon.
Add the sugar, molasses, eggs, and oil to a large bowl and mix until they are well combined.
Sift in half of the flour mixture and whisk until it is incorporated. Add the milk and whisk until it is also combined, then sift in the rest of the flour and whisk again.
Add the fruits with Amaretto and the walnuts, then fold them into the batter using a spatula.
Pour the batter into the loaf pan and bake at 350° F (180° C) for around 60-70 minutes, until a toothpick or chopstick inserted into the center of the cake comes out clean.