3 c  Sweet cherries
2 tb Almond flavored liqueur
Pastry for 9" pie
1 c  Sugar
3/4 c  Butter
3    Eggs
1 cn (12 1/2oz) almond filling
1 1/4 c  Flour
1 ts Baking powder
1/4 c  Cherry jelly
Whipped cream or topping

Combine cherries & 1 Tbls. liqueur; set aside. Line 9″ springfoam pan
with removable bottom with pastry; set aside. Cream sugar & butter;
beat in eggs & almond filling. Combine flour & baking powder; mix
well. Stir into creamed mixture. Fold in cherry mixture. Pour into
pastry lined pan. Gently pull crust edge to curve around filling.
Bake at 350 for 75-80 minutes or until wooden pick inserted in center
comes out clean. Cover crostada with foil during last 30 minutes to
prevent excessive browning. Cool. Blend jelly with remaining liqueur;
brush over warm crostada. Remove from pan. Add topping.