Directions:

Cream butter and sugar until light and fluffy.  Beat in egg and vanilla.
In another bowl, whisk flour, baking powder and salt.  Gradually beat into cream mixture.
Cover and refrigerate for one hour.
Divide dough in half.  Add cherry extract to one half and tint red.  Knead almonds into other half.
Wrap each half and refrigerate for around three hours.

Roll each portion between wax paper and shape into a 15 x 8 rectangle.  Refrigerate for 30 minutes.  Remove wax paper and place almond rectangle on top of cherry rectangle.  Roll tightly like a jelly roll starting with the long side.  Roll in coarse sugar.  Refrigerate for two hours until firm.
Preheat oven to 375 degrees.
Cut dough into ¼-inch slices. 
Place two inches apart on a greased cookie sheet.
Bake 10-12 minutes.
Cool on wire racks.