Finely grate the dark chocolate. Mix with almonds, flour and baking powder. Separate 2 eggs. Beat the egg whites until stiff and chill. Mix 3 egg yolks, 1 pinch of salt, 150 g icing sugar and vanilla sugar with the whisks of the mixer for about 5 minutes until thick and creamy.
Knead the almond and chocolate mixture with the dough hooks of the mixer into the egg yolk cream. Knead in the cherries. Fold in portions of beaten egg white. Cover and chill for approx. 30 minutes.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Sieve 100 g icing sugar into a deep plate. Form approx. 32 small round loaves from approximately walnut-sized pieces of dough.
Turn in the icing sugar and place on the baking trays. Press in the middle slightly with your thumbs. Bake the trays one after the other in a hot oven for about 15 minutes. Let them cool down.