1/2 c. butter, softened
1 c. flour
2 tbsp. water
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs

Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into strip, 12 x 3 inches. Strips should be 3 inches apart.

Heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Beat in eggs (all at once) until smooth and glossy. Spread over strips. Bake at 350 degrees for 45 to 55 minutes. Topping will shrink and fall, forming the custardy top. Frost with glaze and sprinkle with nuts and cherries.