SPICE MIX: Combine all ingredients in a small bowl and set aside.
DOUGH: Place room temperature butter in bowl of an electric mixer with paddle attachement. Add brown sugar and milk and beat on medium speed until smooth. Sift the baking soda, 4 tsp spice mix, the flour and salt into a bowl, then add to the dough. Continue to beat until the dough is soft and pliable. Transfer the dough to your work surface and lightly knead. Cover in plastic wrap and keep cold in the fridge until ready to use.
ALMOND PASTE: Place almonds in a food processor and process for 30 seconds. Add white sugar, egg and lemon juice and process again, until slightly smooth but still grainy. Add lemon zest and candied cherry and pulse once or twice until mixed. The paste should be sticky but still hold its shape. Transfer to a small bowl and set aside.
Preheat oven to 375 F.
Roll the dough onto a lightly floured 16 x 12 inch sheet of parchment paper to form a 13 x 7 inch rectangle, just over 1/4 inch thick. Dust with more flour if needed to prevent sticking.
Transfer the dough and parchment sheet to a large baking sheet and brush two thirds of the melted butter evenly over the dough. Spoon the almond paste lengthwise down the centre of the dough. Brush the almond paste with the remainder of the butter and then fold the left side of the dough inwards, so its on top of the paste. Fold the right side on top of this so the two sides are overlapping. Press gently to secure and carefully turn over so the seal is at the bottom and paste is secured.
DECORATE: Brush the dough evenly and lightly with beaten egg and arrange whole almonds on top. Brush again with egg.
Place in the oven and bake for 30 minutes, until the dough begins to colour and almonds are golden brown. Set aside until completed cooled then cut into 12 slices, each about 1 inch wide.