Makes 10 small loaves

Butter 10 mini-loaf pans, each 4 by 2 inches. Divide dough into 10 equal pieces and press dried cherries into dough. Roll each piece into a rectangle a few inches larger than the pans. Starting with short end, roll into a tight coil, pinching and sealing seams. Turn in ends just enough to fit into pan. Drop loaf, seam side down, into pan. Cover pans with oiled plastic wrap and let rise until doubled, about 1 hour. Center oven rack and preheat to 325°F. Bake loaves 15 to 20 minutes, until lightly browned. Immediately turn out and cool on a rack.

To make the syrup, put sugar, water, and orange juice in a saucepan. Split vanilla bean and scrape seeds and pulp into pan. Add the pod and bring to a boil, stirring to dissolve sugar. Boil syrup for 1 minute; remove pan from heat and cool completely. Discard pod.Working at low speed in a mixer fitted with the paddle attachment beat butter, almond paste, and ground almonds together until creamy. Add eggs one at a time; mix until fully blended. Add flour and mix for a minute, until incorporated. Remove bowl from mixer and stir in almond extract.

Position oven rack in center of oven and preheat to 325°F. Set cooling rack over waxed paper-lined jelly-roll pan and set aside. Line baking sheet with parchment paper. Slice tops off loaves to make tops level. Pour orange syrup into a deep wide bowl. One by one, submerge loaves in syrup, turning them so each side is well moistened. Lift loaves onto rack to drain. When last loaf has been submerged, start frosting first loaf with a thin layer of almond cream over the top and sides. Place loaf on parchment-lined sheet and press a few almonds into cream. Repeat with remaining loaves. Bake about 20 minutes, until almond cream is golden brown. Transfer to racks to cool. Just before serving, dust with confectioner's sugar.