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Beat the butter, sugar, zest, spices and salt until smooth, then beat in the egg and quark.
Add the flour, baking powder, almonds and cherries, and mix to a soft, even dough.
On a floured worktop, pat out to an oval roughly 20cm long x 15cm deep.
Roll the marzipan 18cm long, and lay in the centre of the dough.
Fold the dough in half and seal with water.
Place on a tray lined with nonstick baking paper, and bake at 190C (170C fan-assisted)/375F/gas mark 5 for 40 minutes, until just golden and baked when a skewer is poked in.
As soon as it's out, brush first with rum and then lots of melted butter.
Once cold, brush with more butter, and dredge heavily with icing sugar.
Wrap well and leave to mature for a week.