For the marzipan, on a work surface dusted with powdered sugar, roll out marzipan and powdered to about 1 cm (approximately 1/3 inch) thick and cut out larger heart shape. Cut center out of heart with a smaller cutter, and push up sides so that they form an edge. Brush the "edges" with egg white and press into place above heart. Press edge with fork tines to create a pattern on edge.
Place hearts on a baking sheet lined with parchment paper and bake 3-4 minutes under the preheated broiler on top rack. Edges of heart should be golden brown. Be sure to bake by sight, checking carefully, since marzipan cooks quickly. Remove from oven and place immediately on a wire rack and cool.
For the filling and for decorating, cut candied fruits into decorative shapes, such as flowers. Stir Kirsch and powdered sugar into a thick glaze and pour into a small piping bag. Fill marzipan hearts with glaze and decorate with candied fruits. Let dry. To serve, arrange on plate.