Wash, dry and halve the cherries.
Make the pastry, bring together gently, wrap and chill for 20 to 30 minutes.
Optional: use a food processor to bring it together quickly.
Cream butter and sugar, beat in eggs, fold in almonds.
Roll pastry to about 3 mm thick, cut 12 circles (8 to 9 cm) and line a cupcake tin.
Add 1 tsp jam to each case.
Add frangipane, filling no more than ¾ full.
Bake at 180°C (160°C fan) for 18 to 22 minutes.
If slightly domed, gently press flat while warm. Cool completely.
Mix icing, spoon over, top with cherry and leave to set for 1 hour.
