the honey mixture; sprinkle 1/4 teaspoon cinnamon over the entire surface. In another small bowl, combine the almonds, dried cherries and the remaining 3 tablespoons honey; mix well. Spread 1/4 the almond mixture onto the circle of dough, stopping 1/2-inch from the outer edge. Cut the circle into eight wedges. Starting at the wide outer edge, roll up each triangle jelly roll style, toward the tip. Gently bend both ends to form a crescent. Place on prepared cookie sheet; refrigerate for 20 minutes or longer. Repeat with the remaining dough, honey-lemon mixture, cinnamon and filling. Bake for 20 to 25 minutes, or until golden brown. Remove from the pan and cool on wire racks. Unbaked crescents may be stored in a freezer-safe container or bags and frozen for up to 3 months. Thaw before baking. Penny Halsey (ATBN65B). ----