• Preheat the oven to 170C / 150C fan or 350F. Grease a 12 hole mini muffin tin generously with unsalted butter, making sure to go up and over the lip of each hole and around the top of it to prevent sticking.
  
• Cream the butter and sugars together until pale then add the egg, vanilla and almond extract and mix well.
  
• Sift in the flour, salt and bicarbonate of soda, mixing thoroughly until a dough forms.
  
• Measure out 18g of dough and form into a ball. Place into one of the muffin tin holes. Repeat until you've used up all the dough.
  
• Bake for 20 minutes until golden and puffed up.

Make the frangipane

• In the meantime, make your frangipane by whipping the butter using an electric whisk until it's soft and creamy. Add the sugar and ground almonds, mixing again.
• Sift in the flour and mix once more.
• Add your almond extract and the egg, beating until you have a smooth paste.
• Fill a piping bag with the mixture and snip around 1cm off the end.

Construct the cookie cups

• Once the cookie cups have been baking for 20 minutes, remove from the oven and using the small end of a pastry tamper, press the centres of the cookie dough down into their holes to create a cup.
  
• Fill halfway with frangipane and return to the oven for another 15 minutes until the frangipane is golden and set on top.
• Remove from the oven. Run a sharp knife or palette knife gently around the edge of each cookie cup and then leave to cool completely in the tin.
• Sift the icing sugar, then add a little water – a tablespoon at a time. You want the consistency to be thick but pourable. Pour a little icing into each cookie cup then top with a cherry.
  
• Leave the tops to set and then remove from your mini muffin tin and serve.