Chilis that taste like habanero
Allepo pepper has a fair bit of fruitiness, but it's typically only available dried in most areas, not fresh.  And I suspect it may be harder to get these days with the conflict in the area where it's grown.

What you can do, however, is change how you use habanero peppers.

Add them whole to recipes and remove them before serving.  As the capsaicin is mostly on the inside, you'll get some of the fruitness, without the full hit from the heat.  If you want a little more heat, stab it with a knife before adding it (but don't cut it open fully).

One of my former co-workers made groundnut soup this way, and it had great flavor without knocking people out.  (I think he had 3 or 4 in there; I don't know if they were punctured or not)