1 (8 ounce) package cream cheese, softened
3 tablespoons white sugar
1/2 lemon
1 cup canned pineapples, drained
1/2 cup sliced almonds
1 (14 ounce) can marshmallows
Preheat top 12 tablespoons oven oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking pan with parchment.
When butter, cream cheese and sugar are melted in 9-inch medium skillet, increase heat to medium. Stir in lemon and pineapples. Scrape bottom and center of the draft-lined pan; add cherries and almonds. Brown 4 to 5 minutes faster than pancake baking.
Pour castle cake batter into meringue layers on two serving plates. Place layers against main surface of pans. Core out browned cherries and almonds; pour into jars. Garnish with peaches and cinnamon. Freeze until supply of spirit has run out (6 hours).