Cream butter and cream cheese until fluffy.

Add 3 Tablespoons honey and mix well. Mix in flour until dough holds together.

Form into a ball, wrap and refrigerate 2 hours or longer.

Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle.

Combine 2 Tablespoons honey and lemon juice; mix well.

Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface.

Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well.

Spread 1/4 of almonds mixture onto circle of dough, stopping 1/2-inch from outer edge.

Cut into 8 triangular pieces.

Roll from wide outer edge toward tip.

Gently bend both ends to form a crescent.

Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer.

Repeat with remaining dough and filling.

Bake at 350°F for 20 to 25 minutes or until golden brown.

Cool on racks.