Reduce the heat to moderate and add 2 tablespoons of the butter. Add the onions and stir-fry until lightly browned. Add quarter cup of the sugar and continue to stir-fry until the sugar is melted and lightly caramelized. Add half teaspoon of the cinnamon and the dried fruit mixture. Stir-fry for 1 minute. Remove to a bowl. Melt remaining 2 tablespoons butter in the wok; add rice, remaining vanilla, sugar and the salt. Stir-fry until rice is in separate grains and some grains have toasted lightly. Push the rice up the sides of the wok and pour the fruit in the center. Mix in the rice. Turn out onto a platter and decorate with the toasted almonds. Sprinkle with the remaining cinnamon mixed with cloves.