1 (10 ounce) jar maraschino cherries
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 eggs
1 cup sliced almonds
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp. baking powder
Pink Glaze, (recipe follows)

PINK GLAZE
1/2 cup powdered sugar
1/4 tsp. almond extract
2 tsp. reserved maraschino cherry juice (2 to 3 tsp.)

Heat oven to 350 degrees. Drain cherries, reserving juice for Pink Glaze. Chop cherries; set aside. Mix 1 cup flour, the butter and powdered sugar with spoon. Press in ungreased square pan, 9 x 9 x 2 inches. Bake about 10 minutes or until set. Beat eggs in medium bowl with fork. Stir in cherries and remaining ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25 minutes or until golden brown. Cool completely. Drizzle with Pink Glaze. Cut into 6 rows by 4 rows.

PINK GLAZE:
Mix all ingredients until smooth and thin enough to drizzle.