Start by placing the maraschino cherries in a sieve and rinsing them under running water. Drain them well, then dry thoroughly with a paper towel. Next, place all the dried fruits and chopped peel into a large bowl, adding the brandy, rum, or sherry. Cover the bowl tightly and leave it to soak overnight. This will help infuse the fruits with extra flavor.
Preheat your oven to 325°F (165°C). Grease and line three mini cheesecake pans (3 inches in diameter) with parchment paper. Place them on a baking sheet lined with parchment paper to catch any drips.
In a large bowl, measure out the chopped almonds, almond flour, lemon zest, flour, pumpkin pie spice, sugar, butter, molasses, and egg. Beat everything together for about 2 minutes until the mixture is smooth and well-combined. Add the soaked fruits and any liquid from the bowl, stirring everything in thoroughly.
Spoon the mixture into your prepared pans, leveling the tops with a spatula. Sprinkle the sliced almonds on top for a nice crunch. Bake for 1 to 1¼ hours, or until a fine skewer inserted into the center comes out clean.
Once the cakes are baked, let them cool in the pans for a few minutes. Then, pierce the tops of the cakes with a skewer and spoon in a little extra brandy, rum, or sherry to keep them moist.
After the cakes have cooled, remove them from the pans but leave the parchment paper on. Wrap each cake in more parchment paper and then foil. Store them in a cool place for about a week to allow the flavors to develop fully.
Sift the apricot jam and warm it slightly. Brush it over the surface of the cakes. Then, roll out the almond paste or marzipan and cover the cakes. Finally, cover with fondant or ready-to-roll icing, smoothing it over the marzipan layer. Decorate as desired for a beautiful finishing touch.
