1. In a large mixing bowl, or bowl from a stand mixer, cream butter and sugar until light and fluffy.

2. Beat in egg and vanilla.

3. In a separate, medium-sized mixing bowl, combine flour, baking powder and salt. Stir just to combine.

4. Add flour mixture gradually to creamed butter mixture, beating on low speed of mixer after each addition.

5. Roll dough to 1/8-inch thickness. (I roll directly onto a silicone baking mat, but you can also roll between two sheets of waxed paper). If dough is too sticky add a small amount of flour, rubbed onto rolling pin.

6. Cut into 2"rounds. 

7. Transfer to cookie sheet and bake in 350F oven for 8 to 10 minutes. Edges will be very lightly browned. 

8. Cool completely on wire racks.(at least thirty minutes)

9. Spread a thin layer of jam on one cookie, being careful not to spread too thickly at the edges. Top with second cookie and press down slightly. Set aside and repeat with remaining cookies.

Icing

10. In a small mixing bowl, combine icing sugar (and almond extract if using). Stir in hot water. The consistency should be spreadable but not too runny. 

11. Spread icing on cookie tops. 

12. Slice cherries into small slivers and top each cookie with a sliver of cherry.

13. Makes approximately 24 cookies.