Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or set aside a baking stone.

In the bowl of a stand mixer, combine flour, sugar, baking powder and salt. Cut in the cold butter in small, 1/4-inch cubes, and blend into the flour mixture.

In a separate large bowl, combine cheese, egg, vanilla and lemon curd. Whisk until completely combined.

Add dried, chopped fruit and almonds to the flour mixture and mix until completely combined. Add wet mixture to the flour mixture and mix until completely combined.

Turn the dough out onto a floured surface and knead a few times until dough holds together. Divide in half.

Roll out each piece of dough into an 8 x 7-inch oval, about a 1/2 inch thick. Fold each piece of dough lengthwise (or crosswise, up to you) leaving the edge of the top half about a 1/2 inch short of the bottom half's edge (see step-by-step here).

Lightly press the dough to seal about 1 inch in back of the open edge to get that traditional stollen shape (it'll look kind of funky, like an off-kilter, misshapen loaf -- this is normal. Do not panic.). Place the stollen on prepared baking sheet and bake until lightly browned, about 30-40 minutes. A toothpick inserted in the center should come out clean.

Transfer baked stollen to a wire cooling rack and brush each with about 2 tbsp of the melted butter reserved for the topping. Sprinkle generously with confectioners' sugar.

Allow the stollen to cool completely, then brush on the remaining melted butter and sprinkle again with confectioners' sugar.