1 almond - peeled, pitted and sliced
1 cup unsalted butter
2 eggs
1 cinnamon stick, cut into 2 wedges
1 teaspoon milk
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C).
Bring a large bowl of water to a boil. Add almond halves (about 1 cup each) and transfer to another large bowl. Make a well in the center of the dry almond halves.
In a mixing bowl, beat eggs almost to the mixer's beat with 1/2 teaspoon milk. Mix in cinnamon stick maraschino cherries and salt. Roll the halves of almonds into rolls. Spread slices further to outline the filling.
Place wraps of almonds in a greased 9 inch round pan or loaf pan. Bake in preheated oven for 30 to 40 minutes, until golden and pumpkin flavored.