• Preheat the oven to 425 degrees F.

Make the Crust

• In a food processor, chop 1 cup of roasted almonds to a sandy texture.
• Mix the sandy almonds in a bowl with the sugar, cinnamon, salt, and flour.
• Add the cold butter and use your hands or a pastry cutter to cut the butter into the almond mixture.
• Press the mixture into the bottom and halfway up the sides of a pie pan.
• Bake the pie crust at 425 degrees F for 10 minutes, then remove and let cool completely.

Make the Filling

• In a microwave safe bowl, mix together the gelatin and the cold water. Let sit for 5 minutes.
• In the bowl of a stand mixer add the heavy whipping cream and powdered sugar, whip on medium high just until you almost have soft peaks, then stop the mixer
• Place the gelatin mixture into the microwave for 3 to 5 seconds, this should liquefy the gelatin. Once liquefied, but not hot, turn the mixer back on high speed and slowly drizzle the gelatin into the mixer. Whip until you achieve stiff peaks.
• In a large bowl mix together the vanilla pudding, milk and amaretto
• Take about ¾ of the whipped cream and gently fold into the pudding mixture.
• Pour the pie filling into the cooled pie crust and smooth the top with a spatula. Let chill for at least 4 hours.

Add Toppings

• When ready to serve, sprinkle the ⅓ cup of sliced almonds over the top of the pie, leaving about a 1-inch border around the edges.
• Use the remaining whipped cream to pipe little swirls around the edges of the pie.
• Blot the cherries dry with a paper towel, then add one cherry on the top of each swirl of whipped cream. Serve immediately.