Introduce all of the ingredients into a kneading machine and work until smooth and elastic. Roll out the dough to a thickness of 2-3 cm and place on a baking tray, covered with a nylon sheet. Place in a refrigerator for 10-12 hours at 0-4°C. Roll out with a sheeter to a thickness of 3 mm and spread with cherry jam. Roll and cut. Place in paper muffin cases and leave to rise for 60 minutes at 30-32°C with 70% humidity. Sprinkle with flaked almonds and bake at 160°C in a fan-assisted oven for around 15 minutes. Once removed from the oven, decorate with icing (25 g water, 100 g icing sugar) with red colouring.