Wash the cherries, remove the stalks, remove stones and drain well in a sieve. Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour.
Separate the eggs. Cream butter, 250 g sugar, vanilla sugar and espresso powder with the hand mixer. Stir in the egg yolks individually, alternating with approx. 1 tbsp. starch. Stir in almonds. Mix flour, baking powder and the rest of the starch, stir in portions alternately with approx. 4 tbsp. water.
Beat the egg whites and 1 pinch of salt until stiff, adding 50 g of sugar. First fold in the beaten egg whites and then half each of the cherries and amarettini.
Spread the dough on the fat pan. Spread the rest of the cherries and amarettini on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 45 minutes. Let them cool down.
Dust with icing sugar.