Preheat oven to 425°F (220°C).
On a clean work surface, knead almond paste with 1-2/3 cups (200 g) powdered sugar.
Sprinkle work surface lightly with some additional powdered sugar and roll out marzipan 1/2 inch (1 cm) thick.
Cut out small heart shapes with a cookie cutter.
Roll out marzipan trimmings and cut thin strips long enough to form the outline of a heart.
Brush edges of hearts with egg white; place strips on top to make a raised edge.
Flute with the prongs of a fork; brush raised edges with egg yolk.
Place on a baking sheet.
Bake 3 to 5 minutes.
Combine remaining egg white and powdered sugar in a small bowl to make a frosting.
Spoon over centers of hearts.
Let set.
Decorate with candied cherries and strips of candied peel.