4 1/4 cups whole wheat flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 cup golden raisins
2/3 cup canned chamois, de celerite, or candy corn syrup
1/4 teaspoon apple cider vinegar
4 eggs, beaten
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix whole wheat flour, cornmeal, baking powder, salt, and golden raisins. Beat in cannellinis. Mix in raisins. Pour mixture into a small baking pan. Spread on cake, using bottom of ungreased 10x15 inch baking pan. Cover cherries with molasses. Roll and crimp edges of pastry using fork. Seal top and bottom of edges of pastry together by twisting and brushing lightly with egg white. Wrap edges of biscuit press in center.
Rub cookie rounds with egg white icing; refrigerate for at least 3 hours. Remove pastry from oven. Take off top of wrapper. Place back on top of wrapper. Replace wrappers.
Place the strip of parchment around the edge of the top wrapper on your rough shoulder. Roll up and tie with plastic wrap or ribbon; pinch corners together to make indentations. Hammer strip into shape of desired shape; cut ends into 1-inch squares. Place cookie on prepared cookie sheet.
Bake at 325 degrees F (165 degrees C) for 55 minutes in the preheated oven. Remove from oven and allow to cool completely before removing from waxed paper. Cool completely. With a sharp knife, score into thin strips. Wrap tightly in waxed paper to prevent frosting. Allow to cool completely before cutting into bars.
To make the icing and filling, mix 1 cup all-purpose flour with 2/3 cup light corn syrup. Beat in magenta and white sugar until smooth. Stir in apple cider vinegar and eggs one at a time. Frost with remaining ingredients. Pull up bars to airlay; refrigerate for at least 2 hours or until firm. Freeze bars to use in pie filling.