To make the frangipane, mix the butter, sugar, ground almonds, egg yolks and vanilla extract in a mixing bowl. Refrigerate until chilled.

Preheat oven to 220c.

Lay the puff pastry on a baking tray and trim of the edges. Using the point of a sharp knofe and being careful not to cut right through, score a 1cm border around the edge.

Price the entire surface with a fork and brush with egg yolk.

Spread the frangipane evenly over the pastry within the scored area.

Place cherries, with cut side up, in a single layer on top of the frangipane.

Bake for 25 minutes unitl side are golden and puffed.