Force cheese through food mill or meat grinder.
Stir in butter.
Beat together egg yolks, confectioners' sugar, vanilla and lemon rind until mixture is light and fluffy.
Combine with cheese mixture, glazed fruits and almonds.
Neatly line a flowerpot (5 inches high by 5 inches in diameter, with 3 drainage holes in the bottom) with wet cheesecloth.
Tightly pack in the cheese mixture.
Cover mixture with overlapped ends of cloth.
Place on rack on drainboard.
Set a heavy weight on cheese mixture for about 1 hour.
Excess moisture will drain from the holes in bottom of flowerpot.
Place on a plate with heavy weight still on top.
Refrigerate for at least 12 hours.
Unmold.
Garnish with cherries and almonds, if desired.