1/2 c. butter, softened
1 c. all-purpose flour
2 tbsp. water
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1 egg yolk
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. all-purpose flour
3 eggs

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over flour mixture; mix with fork. Shape into roll with floured hands. Pat and shape into wreath shape, 11 1/2 inches in diameter with 4 inch wide side and 3 1/2 inch hole in center on ungreased cookie sheet. Beat cream cheese, sugar and egg yolk in small bowl until light and fluffy.

Spread evenly over wreath to within 1/4 inch of the edges. Heat 1/2 cup butter and 1 cup water to rolling boil in 2 quart saucepan; remove from heat. Quickly stir in almond extract and 1 cup flour.

Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs; beat until smooth and glossy. Spread evenly over cream cheese mixture. Bake until topping is crisp and light brown, 40 to 45 minutes. Cool. (Topping will shrink and fall.)

GLAZE:

Mix: 1 1/2 tsp. vanilla 1 to 2 tbsp. hot water

Drizzle glaze over wreath and garnish with cherries and almond slices.