Preheat oven 180°C fan forced & grease a 20 cm loaf tin (or similar to what you would use for banana loaf) with butter.
Add sugar to the TM bowl and blitz 5 sec/speed 9. Scrape down sides of bowl and lid.
Insert butterfly. Add egg whites. Whip 2 min/60°C/Butterfly/speed 4. Scrape down if necessary. (It will be runny).
Continue to mix *4 min/Butterfly/speed 48 (no temp). The mixture will become very fluffy.
Remove Butterfly, add flour, almonds & cherries to the bowl. Mix 10 sec/Reverse/speed 2 until just combined.
Pour batter into loaf tin & bake for 25-30 minutes or until golden brown.
Let rest in tin and when cooled, remove almond bread from tin & wrap in foil. Refrigerate overnight or minimum 6 hours.
The next day, preheat oven to 180°C & line 2 oven trays with silicone mats or baking paper.
Remove almond bread from the fridge and unwrap. Use serrated knife to thinly slice into 28 portions (approx 5mm each).
Place almond bread slices onto trays and bake for 15 minutes (Check at 12 minutes, but we like them extra crispy so leave them for the 15 minutes!)
Take out of oven and allow to cool, you can eat immediately or store in airtight container. Great for gifting and you can wrap in cellophane bags.