Preheat oven to 350F/177C. Grease a 9-inch round cake pan.

Soak the cranberries and cherries in the brandy or whiskey for 15 minutes.

In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Whisk together the flour, baking powder, cinnamon, and orange zest in a separate bowl.

Gradually add the dry ingredients to the butter mixture. Stir in the vanilla extract until well combined. Add the Greek yogurt, cranberries, cherries, brandy or whiskey, and walnuts, and fold into a butter mixture.

Pour half of the batter into the prepared cake pan. Carefully place the wrapped coin into the batter and cover it with the remaining batter.

Bake in preheated oven for about 35 to 40 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Make the glaze: In a small saucepan, melt the sugar with the brandy and 1 tablespoon of water. Simmer for a few minutes to dissolve the sugar and thicken. Remove from the heat. Brush the glaze over the cake.

Makes 1 cake.