Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, and salt, stirring with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in eggs and vanilla.
Add flour mixture to sugar mixture; beat until combined. Stir in cherries and almonds.
Shape dough into 2 (9-inch-long) rolls.
Place rolls on a baking sheet covered with parchment paper; pat to 1-inch thickness.
Bake at 325 for 30 minutes or until rolls are golden. Cool on baking sheet 10 minutes.
Cut each roll diagonally into 12 (1/2-inch-thick) slices.
Place, cut sides down, on baking sheet.
Bake at 325 for 15 minutes. Turn the cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet; cool completely on a wire rack.
Combine chocolate chips, corn syrup, and 1 teaspoon water in a small bowl. Microwave at HIGH 10 seconds at a time until nearly melted; stir until smooth. Spoon chocolate mixture into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag.
