Preheat oven to 350F (180 Celsius). Line a large baking tray with baking paper.
Add the softened butter and sugar to a large mixing bowl. Beat together with electric mixers until pale and fluffy. Scrape down the sides of the bowl. Beat in the lightly beaten egg until well combined.
Add the flour, half of the cherries, coconut and almonds. Stir together until a dough forms.
Scoop a heaped teaspoon of dough into your hand and roll it into a ball. Press half a glace cherry on top and place on the baking tray. Leave about ¾ in (2 cm) between each ball of dough. Don’t worry, these don’t spread far in the oven.
Place the tray on the middle rack of the oven and bake for about 15 minutes. The cookies are ready when they become golden brown on the bottom. Allow them to cool for 10 minutes on the tray before removing them to a wire rack to cool completely.
Store at room temperature in an airtight container.