Add cherries, orange peel, and citrus peel to a small bowl. Pour rum over, mix and set aside for one hour. 

Preheat oven to 400°. Line a baking sheet with parchment paper. 

In a small bowl, toss 1/2 cup flour with the marzipan to coat the pieces and they no longer stick. Set aside. 

In a large mixing bowl, combine 3 cups flour, sugar, baking soda, baking powder, salt, and spices. 

Add the butter cubes and cut into the flour with a pastry cutter or your hands. Work until it looks like fine breadcrumbs. Add the marzipan mixture and almonds and work in gently. 

Make a well in the dry ingredients. Pour in buttermilk and extracts. Mix until the wet ingredients are absorbed into the dry. Add the soaked fruit and knead about 7 times, being careful to not over-mix. 

Turn the dough out onto a floured surface. Flour a rolling pin and roll out to a 1/2 inch rectangle. Cut into triangles and place on prepared baking sheet. 

Whisk egg with a splash of water, brush over the tops of the scones. 

Place the scones in the oven and reduce the temperature to 350°. Bake for 15 to 20 minutes or until firm and golden on top. 

Remove from the oven and cool for 15 minutes. Dust liberally with powdered sugar.