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Line 3 baking trays with parchment paper. Set aside.
Beat 1 cup butter and ¾ cup icing sugar until smooth. (about 2 minutes)
Add egg yolks and vanilla extract and mix for about 1 minute.
Add sifted flour and stir until blended.
Shape into a disc and wrap in plastic wrap.
Chill for about 3 hours.
After chilling, roll it out to ¼ inch thick.
Cut out the cookies using any cookie cutter you like.
Place the cookies on the baking tray with 1 inch space between them.
Bake cookies at 350 F for 10 minutes. (it should be lightly browned around the edges)
Cool the cookies.
Spread half of the cookies with ½ TBSP raspberry jam and top with remaining cookies.
Repeat with the remaining cookies.
Combine icing sugar, almond extract and enough hot water to make a thin icing.
Frost tops of cookies and decorate with a small piece of candied cherry.
Allow icing to dry. (about 1 hour)
Keep them in airtight container. (3 days)