Instructions: 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.

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