Grease a 28 x 18 cm (111?4 x 7 inch) baking tin and line with baking paper, extending the paper over the long sides for easy removal later.

Place the sugar, liquid glucose, honey, water and 1?4 teaspoon of salt in a heavy-based saucepan and stir over low heat until the sugar dissolves. Boil without stirring for 8 minutes, or until the mixture reaches hard-ball stage (forms a hard blob) or 121°C (250°F) on a sugar (candy) thermometer.

Beat the egg whites in a bowl using electric beaters
until firm peaks form. Slowly pour a quarter of the syrup onto the egg whites in a thin stream and beat for up to 5 minutes, or until the mixture holds its shape. Place the remaining syrup over low heat and cook for 2 minutes, or until it reaches soft-crack stage (forming little sticky threads), or 143°C (290°F) on the thermometer. Pour slowly onto the meringue mixture with the beaters running and beat until very thick.

Add the vanilla and butter and beat for 5 minutes. Stir in the almonds and cherries using a metal spoon. Turn the mixture into the prepared tin and smooth the top with a spatula. Refrigerate for at least 4 hours, or until firm. Cut into pieces with a very sharp knife. Wrap each piece in cellophane and store in the refrigerator.