Place popped popcorn in a large bowl; removing any unpopped kernels. Add cherries and apricots; toss. Set aside. In a small food processor or blender, combine banana, sugar, butter and cinnamon; process until smooth. Transfer to a deep 1-quart microwave-safe bowl. Microwave on high for 3 minutes, stirring every minute or until mixture turns a cocoa brown color and thickens to a medium-thick syrup consistency. Stir in vanilla. Pour over popcorn mixture, mixing well to coat. Sprinkle with wheat germ and stir to coat. Line a baking sheet with waxed paper, spray paper with non-stick cooking spray. Turn popcorn mixture onto prepared waxed paper; refrigerate at least 30 minutes (to reduce stickiness). Store in a tightly-covered container in the refrigerator. Helpful Hint: Banana mixture may be finely mashed using a fork, if a food processor/blender is not available.