Heat your oven to 180°C/160°C fan/355°F/Gas mark 4
Grease your baking tin and line with two pieces of greaseproof paper, crossing in opposite directions. Leave an overhang of 1 inch on all sides so that you can lift the blondies out.
Melt your butter in your saucepan on a low heat, then leave to cool.
When cool, add both of your sugars and mix together.
Add your eggs and almond essence and mix thoroughly but gently.
In a seperate bowl, mix together your flour, ground almonds, cornflour, baking powder and salt.
Add half to your mixture and mix thoroughly. Then repeat with the rest of the flour mixture.
Fold in your while chocolate chunks making sure they are equally dispersed.
Pour the mixture into your prepared tin and level out with the back of a desert spoon.
Soften your jam in your microwave for 10 seconds.
Blob the jam evenly over your blondie batter in 4 x 4 rows.
Add your cherries, cut side down, to the spaces in between the jam, again in 4 x 4 rows. Do not press down, they should just sit on top of the batter,
Scatter over your flaked almonds.
Bake for 35 minutes until just golden on top and a skewer or cocktail stick comes out with a few fudgy crumbs on it.
Leave to cool until just warm in the tin then, holding the greaseproof paper overhangs, carefully remove from the tin.
Cut into squares when totally cool.