ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well. ICING: Beat the sugar and water together until completely blended. Drizzle over the pastry and garnish with cherries and almonds if desired. VANILLA CREAM: Combile all the ingredients except the vanilla in a saucepan. Blend and cook for 3 minutes, stirring constantly. Remove from heat and stir in the vanilla. Whip mixture occasionally to keep it from forming a film, if not using immediately. PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped. EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed.