Warm milk to about 100 degrees Fahrenheit.

Add a pinch of sugar and the instant yeast to the warm milk.

Let the yeast bloom for about 5-10 minutes.

In a large bowl, mix flour, almond meal, sugar, and salt.

Once the yeast is activated, add the milk mixture and the melted butter to the dry ingredients.

Mix to combine the wet and dry ingredients.

Transfer the dough out onto a floured surface and knead until the dough is smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let rise until it has doubled in size, about 1 hour.

While the dough is rising, make the filling.

Place the cherry jam and frozen cherries in a bowl.

Microwave until the jam is loose and the cherries are slightly softened.

Add the lemon juice and flour to the cherry mixture and mix well.

Set the filling aside.

Get out your largest kitchen towel and cover it generously with flour.

Place the risen dough on the floured towel and begin rolling until the dough is about the size of the towel.

Spread the cherry filling out over the entire surface of the dough.

Gently roll the dough up into a log.

Shape the dough log into a U-shape and then twist the two strands together.

Place the twisted dough on a lined sheet pan, cover with plastic wrap, and let rise for at least an hour, preferably overnight. It should double or triple in size.

When ready to bake, preheat the oven to 400 degrees Fahrenheit.

Mix the egg and cream together to create an egg wash.

Brush the egg mixture over the entire surface of the dough.

Sprinkle the slivered almonds over the pastry.

Place small cubes of butter throughout the topping.

Drizzle about a tablespoon of honey over the almonds.

Place in the preheated oven and bake for 30 minutes, rotating halfway through.

If the dough looks dry during baking, drizzle more honey over the danish.