Grind the lemon peel. Chop 100 g chocolate, melt 100 g chocolate. Dice the marzipan.
Knead the quark, flour, baking powder, cocoa, sugar, vanilla sugar, lemon peel, cognac, eggs and 125 g butter. First knead the liquid chocolate, then the cherries and the chopped chocolate, and finally the marzipan.
Roll out into a rectangle (25 x 20 cm) on a little flour, shape into a stollen. Place the stollen on a baking sheet lined with baking paper.
Bake in a preheated oven (top / bottom heat: 175 ° C, convection: 150 ° C, gas: level 2) for about 50 minutes. Remove.
Melt 125 g butter. Brush the stollen with 1/3 of the butter. Dust with 1/3 icing sugar. Repeat the process twice. Let the stollen cool down.