Preheat oven to 180°C, 160°C fan, gas mark 4. Weigh the eggs in their shells. Note the weight, then measure the same amount each of Flora, sugar and flour. Place all the ingredients including the ground almonds, almond essence and cherries in a bowl, and beat with a wooden spoon for 2-3 minutes or until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
Bake for around 20 minutes or until soft, golden brown and springy to the touch. Cool on a wire tray.
Mix the icing ingredients together and spread or pipe with a star nozzle over the cakes. Decorate with the cherries.