Beat the butter, flour, sugar, yolks of eggs, chopped almonds and cinnamon together till smooth and light. Butter a mould, and put a little of the mixture in it. Bake in a quick oven. When set, remove from the oven and cover with a layer of cherries and another layer of the mixture, and again cook till slightly brown. Repeat this till the mould is filled, and bake till the top is browned. Turn out carefully and pour over it a sauce made with cherry purée mixed with claret and a few tablespoons of sugar.