In a bowl, combine the flour with 1 cup melted unsalted butter, add the egg, a pinch of salt, powdered milk, and vanilla extract. Mix well, then gradually add orange blossom water, a little at a time, until you get a firm dough that is not too soft or too dry. Divide the dough into 4 balls, cover with plastic wrap, and let rest for about 1 hour.

In another bowl, mix the roasted and ground peanuts with the sugar and 1 tablespoon clarified butter. Mix well, then add 1 cup orange blossom water, sprinkling it in gradually. Do not knead; just mix and gently rub the mixture together.

Let the dough squares rest for about 30 minutes. Roll out the dough and place the first layer in a baking pan. Repeat with the second dough piece and place it over the first layer in the pan. Spread the peanut filling evenly over the layers without pressing it down. Repeat with the third and fourth dough pieces, layering them on top, then cut the baklava into squares.

Melt a generous amount of clarified butter and pour it over the baklava to cover it completely. Bake in a preheated oven at 340°F (170°C) on the upper rack until the bottom is golden. Then turn on the top heat and move the pan to the lower rack, baking until the top is golden brown. Remove from the oven, pour about 2.2 pounds (1 kilogram) of store-bought honey over the baklava, and garnish with whole cherries and almonds. Let the baklava absorb the honey and cool before serving.