1/2 cup butter -- softened
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1 Dash salt
2 eggs
1 tablespoon kirsch -- or orange juice
2 1/4 cups all-purpose flour
1/3 cup almonds -- toasted and finely chopped
1 egg yolk
1 tablespoon milk
1/2 cup cherry preserves
1 ounce bittersweet chocolate -- chopped (optional)
1/4 teaspoon shortening -- (optional)

Line a cookie sheet with foil; set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and kirsch or orange juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and 1/4cup of the finely chopped almonds.

Divide dough in half. Shape each half of dough into a 9-inch-long log. Place on prepared cookie sheet. Flatten to I inch thick. Make an indentation that's I inch wide and 1/2inch deep down the middle of each log from end to end. Combine egg yolk and milk. Brush on top and sides of logs. Spoon cherry preserves in the indentations. Sprinkle with remaining finely chopped nuts.

Bake in a 375F oven for 25 to30 minutes or until a wooden toothpick inserted near the center comes out clean. Coot logs on the cookie sheet on a wire rack about I hour. Transfer logs to a cutting board. With a serrated knife, cut each log crosswise into 1/2-inch-thick slices. Freeze slices for storage.

If desired, in a small saucepan melt chocolate and shortening over low heat. Drizzle over the slices before serving.