For the dough: Cut the dried fruit into cubes. Fill into a screw jar together with candied lemon peel, candied orange peel and whisky, close tightly and let steep for 2 days.
Coarsely chop the chocolate. Cut marzipan into small cubes. Cut cherries in half. Mix baking powder, cocoa, flour and salt. Beat butter and sugar with the whisks of a mixer until creamy. Gradually fold in flour mixture and eggs alternately. Add nuts, marzipan, chocolate and spices. Rinse orange and lemon with hot water, rub dry and grate peel. Add orange and lemon zest, halved cherries and the soaked whiskey fruit with the liquid to the batter form and stir the whole. Pour the dough into a large greased and with ground nuts sprinkled Gugelhupf or wreath form (2, 5 liters capacity) form. Bake in a heated oven at 160 °C , convection oven 140 °C , gas mark 2 for 70 minutes. Prick the surface of the hot cake a few times with a knitting needle.
To drizzle: mix whisky and mocha and drizzle over the cake. Cool cake and turn out of pan. To decorate: Melt chocolate glaze or cooking chocolate over hot water bath, cover cake with glaze and decorate with walnuts, cherries and almond kernels. Keep the cake well wrapped for another 3-4 days so that it can develop its full aroma.
Tip Well wrapped cake will keep for 3 to 4 weeks. You can keep it just as without chocolate icing, put in a tightly closing tin
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