|Dark rum||3 Tablespoon|
|Marzipan||8 Ounce (1 Cup, 250 Gram)|
|Mixed candied peel||3 Tablespoon|
|Bittersweet chocolate/Semisweet chocolate||8 Ounce, coarsely chopped|
|Glazed cherries||1⁄2 Cup (8 tbs), halved|
|Walnut halves/Pecan halves||1⁄2 Cup (8 tbs)|
In small bowl, combine raisins and rum; cover and let stand overnight.
Drain, reserving rum.
In bowl, break marzipan into small pieces; knead in candied peel and raisins until combined, adding reserved rum if too stiff.
Form into two 1-inch (2.5 cm) diameter rolls.
Wrap in plastic wrap; refrigerate for at least 4 hours or overnight.
Unwrap rolls and place on rack.
In top of double boiler over hot (not boiling) water, melt chocolate; brush over rolls, turning to coat well all over.
Press cherries and nuts along top of rolls.
Refrigerate rolls on rack for about 1 hour or until set.
(Rolls can be stored in refrigerator for up to 1 month.) Let stand at room temperature for 10 minutes before cutting into 1/2-inch (1 cm) thick slices.