Well, the first test batch of potential Cherry Naticks was a pretty hilarious failure. The butterish spread was probably a bad idea, but I also suspect the dough of having been just too liquidy to begin with -- almond flour is pretty oily and probably shouldn't have quite so much vanilla and egg mixed into it. The pastry cups collapsed, and all sorts of interesting oils are flowing around. I'm glad I lined the cookie sheet with parchment paper. I'll salvage what I can, I guess, and then go out tomorrow morning, get more cherry preserves, and try out a different almond dough that has less liquid in it, and also some cornstarch, which should help with the problem of oily almond flour.