Combine cardamom pods and scalded soy milk in a bowl. Let steep for 10 minutes to infuse the milk with cardamom flavor.

In a separate bowl, combine dried cherries, golden raisins, and rum (or orange juice). Allow the fruits to soak and plump up.

In a small bowl, mix yeast, warm water, and 1 teaspoon of sugar. Set aside for about 10 minutes, or until the mixture becomes foamy, indicating the yeast is active.

Remove cardamom pods from the milk. Squeeze the pods to extract the seeds and return them to the milk; discard the pods.

In a large mixing bowl, combine the yeast mixture with the cardamom-infused milk. Add 1 cup of flour and beat well to form a sponge. Cover and let rise for 30 minutes.

In a food processor, pulse together 2 cups of flour and cold butter until the mixture resembles coarse crumbs. Add salt and remaining sugar, pulsing to combine.

Drain the soaked fruits, reserving the liquid. Add the flour-butter mixture, lemon zest, eggs, and reserved fruit liquid to the risen sponge. Stir until well combined.

Add the soaked fruits, toasted almonds, and remaining 1/2 cup of flour to the dough. Mix until everything is evenly distributed.

Transfer the dough to a large, oiled bowl. Refrigerate overnight or let rise for 4-5 hours until doubled in size.

Punch down the risen dough and divide it in half.

On a heavily floured surface, gently shape each piece of dough into a large oval.

Divide the almond paste in half. Dot one half of each oval with almond paste pieces along the long way.

Fold the other half of the dough over the almond paste, gently sealing the edges to enclose the filling.

Transfer each loaf to a silpat-lined baking sheet or parchment paper. Let rise for about an hour, or until puffy and nearly doubled in size.

Preheat the oven to 350°F (175°C). Bake for 20-30 minutes, or until golden brown.

Transfer the baked stollen to a wire rack to cool.

While the stollen cools, melt 1/2 cup of butter in a saucepan over medium heat. Reduce heat and cook until the butter is browned (about 8 minutes).

Pour the browned butter over the slightly cooled stollen loaves. Let the butter soak in.

Generously dust the stollen with powdered sugar.

Allow to cool slightly before slicing and serving. Serve warm, in thin slices.