Chop the white chocolate finely and place it in a small bowl.

Heat the cream to just below boiling point and pour it over the chocolate.

Stir until the chocolate and cream have melted together into a smooth ganache.

Chop the cranberries and add to the ganache along with the liquorice powder.

Roll out the marzipan into a rectangle with some powdered sugar.

Spread the ganache on top and sprinkle with chopped almond flakes.

Chill the open roll until the ganache sets a bit (about 15 minutes).

Now, roll the marzipan bread tightly from the short side.

Melt the dark chocolate over a water bath or in the microwave and apply it to the marzipan roll.

Sprinkle with almonds, dried berries, liquorice, or other decorations of your choice.

Chill until the chocolate has solidified (about 30 minutes).