I, too, make these every year, and everyone loves them. I pit the cherries sideways, leaving the stems intact. That way, I don't have to worry about anyone breaking a tooth. It does mean that a little more juice pools on top, but they're still beautiful. They freeze well, if properly wrapped. This is one of the best recipes ever!

@AkMok - You could use hazelnuts instead. They are often used in this class of recipe (financiers).

I make this every year. They are really good - gorgeous and popular. Don't skimp on or replace the kirsch or the brown butter - they provide their own delicate flavor that combines well with the cherries and almonds. I've made it with cherry extract instead of kirsch and I've made it with a butter substitute (many friends are lactose intolerant or on some diet) - each time it came out less delectable. Remember that there's less than 5 grams of butter per cake so eating 1 or 2 should be fine.

Question...I'm allergic to almonds; what could I use to replace them in this recipe?

Cookin' Joyce

These were very good. I made a few changes to the recipe though - I pitted the cherries (but left the stem attached), I used orange liquer instead of Cherry Brandy (because that's what I had), and just sprayed the muffin tin with cooking spray and they came out great!

If you carefully make a slit on the cherry, you can remove the pit, and still keep the stem attached. :)

I think they 'look' better with stalk attached - just make sure you tell your guests, and no marachino cherries wouldnt work!

Who are you people, don't mess with the recipes make your own

Yes, I wish some of these recipes would be a little more health minded with less butter .