Preheat oven to 350 degrees Fahrenheit

Line a sheet pan with parchment paper

In a bowl, whisk the eggs, sugar, lemon zest, vanilla and almond extract

In another bowl, sift the flour, baking powder and salt

Add the egg mixture into the flour mixture folding gently with a spatula

Pour in the chopped almonds and cherries. Mix with your hands until the dough is combined. Do not overmix

Divide the dough into 2 equal parts

Form each dough into a flat log approximately 12 inch long and 3 inch wide. Place the logs* on the sheet pan. Leave a space between them since the dough tends to spread during baking

Bake for 28-30 minutes or until the logs have browned all over

Remove from the oven and let the cool for 10 minutes

Using a serrated knife (bread knife) cut each log diagonally into 1/2" inch slices (approximately)

Place the cookies on 2 sheet pans lined with parchment paper

Bake for 10 more minutes

Remove from the oven and let the cookies cool on a cooling rack