Bring the honey, 350 grams (approximately 12 ounces) of sugar, cinnamon, clove and nutmeg to a boil. Finely chop the almonds, hazelnuts, candied orange and candied lemon, and add, alongwith the lemon zest, to the honey mixture. Remove from heat and set aside.
Gradually add in the potash and 2/3 of flour, then add the cherry brandy. Sprinkle the remaining flour onto the working surface. Place the dough on the surface and quickly knead.
Divide the dough in half, roll each half out to be about 6 mm (approximately 1/4 inch) thick and spread over 2 floured baking sheets. Let sit overnight.
Bake on the center rack of an oven at 225°C (approximately 440°F) for about 15-20 minutes. Remove. Crumble the meringue over the top. For the glaze: bring the remaining sugar and 100 ml (approximately 3 1/2 ounces) of water to a boil and cook for 5 minutes. Cut triangles out of the gingerbread, only cutting 3/4 of the way through the dough. Remove from the sheet, sprinkle some flour over the top, brush with the hot glaze, sprinkle with the crumbled meringues and let cool. Cut the gingerbread triangles completely apart.