Teiglach

Combine honey, sugar and ginger in a medium saucepan; heat to boiling. Remove from heat immediately and pour into a 9- by 13-inch baking pan. Preheat oven to 350 degrees F.

Combine flour and baking powder in a large bowl. Beat in eggs and oil until a stiff dough forms.

Roll dough with hands to make 1/2-inch thick logs; cut logs into 1/2-inch pieces and toss in honey mixture. Bake 25 to 30 minutes, until puffed and golden. Stir in hazelnuts and bake 10 minutes longer.

Remove from oven and fold in cherries. Spread out mixture on a moistened baking sheet and set aside until cool enough to handle. Shape into 24 balls, about 2-inches in diameter or into four cone-shaped mounds. Cool completely before serving. Cool 5 minutes in pan, then remove to wire rack to cool completely.