Preheat oven to 325. Grease large cookie sheet. In large bowl, stir together flour, sugar, baking powder, and salt. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Stir in ricotta, dried cherries, pecans, vanilla, lemon peel and eggs until well combined.
Turn dough onto lightly floured surface. With floured hands, gently knead dough two or three times to blend. With floured rolling pin, roll dough into 10x8-inch oval. Fold oval lengthwise, bringing top half over so that bottom of dough extends by about 1 inch.
Place stollen on prepared cookie sheet. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Transfer stollen to wire rack; cool completely. Sprinkle with confectioners' sugar to coat just before serving if you like.
3 small loaves - about 12.5oz. each - 35 to 40 minutes