1 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sliced almonds
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 1 (9 inch) round cake pan. Cut out about 2-inch squares of cake, and fill with butter and sugar. Pop between two greased and paper-lined buns. Reserve one half of remaining cake for another batch of muffins. Place second half of cake, and peels right off, into prepared pan; brush with egg and vanilla. Bake in preheated oven for 1 hour, stirring frequently. Cool completely.
While you wait, whip cream and 3 tablespoons white sugar by hand. Pour cream into prepared pan. Top with remaining cake slices. Pour remaining mixture into greased and paper-lined pastry bag; tip into crepe shapes. Loosely fill 6 muffin cups. Spoon whipped cream mixture over bottom and sides of each cake. Place cherries in top of each muffin. Garnish with remaining cake slices. Serve warm or cold.