Line a muffin tray with 12 paper cases and preheat the oven to 180°C.
Roll the marzipan to 3mm thick and cut twelve 5cm discs and twelve 6cm discs.
Beat sugar, oil, honey, vanilla, and cream cheese until smooth, then beat in the eggs.
Stir in the currants and raisins, then sift in the flour, baking powder, and mixed spice.
Spoon 1-2cm of mixture into cases, add a 5cm marzipan disc, and top with more mixture.
Bake for 25-30 minutes until a skewer emerges nearly clean.
Place a 6cm marzipan disc on each warm cake and press gently to seal.
Decorate with eleven gold balls around the edge and leave to cool.