In the bowl of a stand mixer beat your shortening and sugar together. Then add your eggs and beat until combined. Add your flour and baking powder and beat until combined and soft.
Let dough rest covered in the fridge for 1 hour
Roll out your balls: start by rolling your dough into multiple logs. Then cut your logs into pieces. roll each piece in the palms of your hand until round. These balls should be about the size of a hazelnut. set balls aside.
in a large pot heat about 2 inches of vegetable oil on medium high heat. Wait until your oil is hot enough. To test this i like to place a wooden spoon in my oil. if bubbles form around the spoon then its ready. Using a slotted spoon transfer your balls to the hot oil (a few spoonfuls at a time). Leave balls in there until they float to the top and start to look golden in color. This is about 20 seconds per batch. Transfer balls onto a plate lined with paper towels. Repeat until all balls are fried.
Let balls cool
Orange Honey Syrup
NOTE: when peeling your orange use a potato peeler and press down very lightly, only catching the orange of the peel and minimal to whites. If you have too much whites your syrup will end up tasting bitter.
In a medium pot add your water, sugar, honey, orange peel, clove and cinnamon stick. Bring your mixture to a boil. Once boiling reduce heat to medium low and simmer for 25 minutes. stir throughout.
remove your orange peels and cinnamon stick and add your orange juice. Simmer for another 5 minutes. Then remove from heat and let rest for at least 30 minutes or until mixture cools down enough that your syrup thickens slightly.
Assemble
Add your honey balls to a large bowl. Pour honey mixture over balls and toss to coat. Transfer balls to a serving plate In the shape of a wreath (for presentation).
Sprinkle on top crushed pistachios, cranberries, and or sprinkles for decoration