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Place the dried cherries in a small, heat-safe bowl and top with 2 tablespoons of rum. Microwave for about 20 seconds, just until steaming. Toss and set aside.
Add the almond flour and butter to a medium mixing bowl. Beat with a hand mixer for about 2 minutes, or until fluffy. Add the powdered sugar, ¼ teaspoon salt, and ½ teaspoon almond extract. Beat until well mixed. Add about 1 tablespoon of rum or so to achieve a smooth, fluffy texture that can be spread. Fold in the soaked cherries. Set aside.
In the top of a double boiler or a medium bowl that will fit over a pot of water, combine the egg whites, sugar, water, corn syrup, cream of tartar, and ¼ teaspoon salt.
Beat with an electric hand mixer for about a minute just to combine.
Set the bowl over about an inch of simmering water and beat on high with the mixer for 7 minutes. The mixture should be thick and glossy and register at least 160°F on a thermometer.
Remove from the heat and add ¼ teaspoon almond extract. Beat for 2 more minutes on high.
Place one layer on a plate or platter. Spread with the filling and top with a small amount of frosting. Top with the second layer.
Frost the exterior of the cake, covering the sides and top liberally. Decorate with toasted almonds and brandied cherries (if using). Serve.