In a small bowl combine the cranberries and rum. Let the cranberries soak for at least 1 hour.

Pour ¼ cup warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.

In a small saucepan, combine milk and butter over medium heat until butter is melted. Remove from heat and let cool 5 minutes.

Lightly beat eggs in a small bowl. Add lemon and vanilla extracts and mix well.

In a large mixing bowl mix together the flour, sugar, salt, cinnamon, nutmeg, orange, lime, and lemon zests on low speed. Mix until just combined.

Add the yeast and water mixture, eggs and the cooled milk and butter mixture. Mix on low speed for about 2 minutes. The dough should be soft but not sticky. Cover the bowl and let the dough rest for 10 minutes.

After 10 minutes add in the candied fruit peel, soaked cranberries, pineapple, ginger,
and almonds (if added). Mix on low speed until just incorporated.

Add the cherries and mix by hand so that the dough does not turn red.

Sprinkle flour on the counter then turn the dough onto the counter. Begin to knead the dough or use a dough hook to knead. Add additional flour if needed. Knead the dough for 6 to 8 minutes or until the dough has nice bread dough consistency.

Lightly oil a large bowl and transfer the dough to the bowl. Cover with plastic wrap and allow the dough to rise for 2 hours or until it has doubled. You can also put it in the refrigerator over night to slowly rise. Remove from refrigerator and bring to room temperature before going on to the next step.

Line a sheet pan with parchment paper.

Punch the dough down and turn onto a lightly floured surface. Roll the dough into a rectangle about 16 x 24 inches and ¼ inch thick.

Starting with a long side, roll up tightly, forming a long, thin cylinder.

Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger. Pinch with your fingers to seal the ends together forming a large circle.

Using kitchen scissors make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape. Mist the dough with cooking spray and cover loosely with plastic wrap.

Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.

Preheat the oven to 350 degrees with the oven rack in the middle position.

Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a golden brown color and should register 190°F in the center of the loaf. It should sound hollow when thumped on the bottom.

Transfer the bread to a cooling rack and brush the top with melted butter while still hot. Immediately tap a layer of powdered sugar over the top with a sieve or sifter. Wait for 1 minute, then tap another layer over the first. The bread should be coated generously with the powdered sugar.

Let cool at least an hour before serving. Coat the stollen in butter and powdered sugar three times, since this many coatings helps keeps the stollen fresh.

When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.