In a bowl, mix the flour, baking powder, salt, and sugar. Beat in the eggs and add the sour cream and brandy. Add the orange and lemon zest. Mix very well and knead until the dough is smooth. Wrap the dough in a plastic wrap and let sit in a fridge for a half an hour.
In a saucepan, add the water and brown sugar and boil until the sugar dissolves and the syrup thickens a little bit. Add the honey, lemon juice, and lemon zest. Mix well. Set aside.
Take the dough out of the fridge and divide into 5-6 parts. On a lightly floured surface, roll each part into a very thin 1/2-inch thick log and cut into small equal pieces. Keep in mind that the dough pieces will double in size when fried.
Take a cake tin and put a glass, sprayed with cooking oil, in the middle of it. Arrange the honey balls around the glass to form a wreath. Drizzle the remaining honey over them. Sprinkle with the cranberries, poppy seeds, and almond slices, if using. Let sit for a couple of hours to set. Remove the side of the cake tin and the glass and serve. Enjoy!