Linzer Wreaths

In a small bowl, whisk flour, baking powder, and cinnamon. In food processor, combine 1 cup almonds and sugar. Process until almonds are finely ground. Add butter and process until creamy. Add 1 egg and process until blended. Add flour mixture and pulse until dough begins to come together in a ball. Divide dough in half. Roll each half between sheets of waxed paper to 1/4 inch thick. Refrigerate until dough is cold and firm, at least 1 hour. In a small saucepan, stir jam and cherries. Bring to a boil; reduce heat and simmer 1 minute. Set aside to cool. In small cup, beat remaining egg with fork. Preheat oven to 350 degrees F. Peel waxed paper from top of dough, replace with a new sheet, and flip dough over. Peel off waxed paper. Cut dough into circles with floured 2 1/2-inch fluted round cutter. With spatula, transfer to baking sheet. (If dough gets too soft to work with at anytime, refrigerate 15 minutes.) Spoon 1/2 teaspoon of jam mixture into the center of circles. Brush uncovered portion with egg and sprinkle with remaining sliced almonds. Bake 12 to 14 minutes or until lightly browned at edges. Let stand on baking sheet a few minutes before removing with spatula to wire rack to cool completely. Store in an airtight container up to 1 week.