In a small bowl, combine the raisins, currants, and candied peel. Pour the dark rum over the mixture, stir, and soak for at least 1 hour, or overnight if possible.

Warm the milk and dissolve a pinch of sugar in it. Add the active dry yeast and allow it to activate until foamy.

In a large mixing bowl, combine flour, remaining sugar, salt, softened butter, eggs, and spices. Knead the mixture until smooth and elastic.

Add the soaked fruits and chopped almonds to the dough, mixing gently until well-distributed. Cover and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

Once the dough has risen, flatten it on a lightly floured surface. If using marzipan, place it in the center of the dough and fold it over, shaping into a loaf.

Allow the shaped dough to rise again for 30-45 minutes.

Preheat the oven to 350°F (175°C) and bake the stollen for 40-50 minutes or until golden brown.

Brush with melted butter and dust with powdered sugar as soon as it comes out of the oven.