Knead all biscuit ingredients into a dough, wrap in foil and chill for 1 hour.
Grease a baking tray and dust with flour. Roll the dough out very thin (2mm), lay on the tray and prick with a fork.
For the topping, put the sugar into a pan and brown slighty over a low heat. Remove from the heat and stir in the butter and cream. Mix in the almonds and cherries and spread the topping over the biscuit base.
Preheat oven to 200 C / Gas 6 and bake for about 15 minutes. While still warm, cut in diamonds or rectangles.