For the Cake
Preheat oven to 350 degrees F. Grease and flour a bundt pan. In a large bowl, beat the almond paste until it becomes malleable (2 minutes). If a few large chunks of almond paste remain, proceed (they will blend in as you add the butter and eggs). Slowly add the sugar. Mix until combined. Add butter, lemon zest, and almond extract. Beat until creamy (5 minutes). Individually add eggs, beating after each addition. Beat the entire mixture until it is well combined and has increased in volume.
Fold in flour, baking powder and salt. Spread the batter into pre-greased bundt pan and bake for 35-40 minutes (or until a cake tester inserted in center of cake comes out clean). Let the cake cool. Unmold the cake.
For the Orange Glaze
In a small microwaveable bowl, mix marmalade and Grand Marnier. Heat on high until the mixture is a bit liquid and spreadable (45 seconds). Dip pastry brush into marmalade mixture and brush top and sides of cooled cake (you don't want any orange rind to be brushed on just liquid, but its no big deal if you do).
For the Chocolate Glaze
In a small saucepan warm cream and butter, until butter melts. Take off of heat. Add chocolate chips. Whisk in until all of the chips are melted and mixture becomes smooth and glossy. Allow the mixture to cool slightly. Pour mixture evenly over cake. Let the chocolate glaze set and transfer cake to refrigerator.