In large bowl, combine water and oil. Lightly spoon flour into measuring cup; level off. Add 1 1/2 cups flour, 3 tablespoons sugar, yeast, salt, lemon peel and cardamom; beat 2 minutes at medium speed.
By hand, stir in cherries, almonds, currants and 1 1/2 cups flour. If necessary, add 1/4 to 3/4 cup additional flour until dough pulls cleanly away from sides of bowl. Cover with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until doubled in size, 45 to 60 minutes.
Grease cookie sheet. Remove dough from bowl; place on greased cookie sheet. Lightly knead to form round ball. With greased hands, stretch and press dough to form 12-inch round. Brush with melted butter. Prick dough several times with fork. Cover; let rise in warm place until light and doubled in size, 40 to 50 minutes.
Heat oven to 400°F. Uncover dough; sprinkle with 2 tablespoons sugar. Bake at 400°F. for 15 to 20 minutes or until golden brown. Remove from cookie sheet; place on serving tray. Cool 10 minutes; cut into wedges with pizza cutter or serrated knife. Serve warm.