Knead shortbread dough from flour, butter, a pinch of salt and 1 tbsp. l. sugar by adding half a glass of water. Roll the dough into a ball, cover with cling film and refrigerate for 10 minutes. Roll out the dough and put it in a round shape with a diameter of 26 cm. Wash the cherries, dry them, remove the stones, put them on the dough, pressing the berries tightly one to the other. Sprinkle with remaining sugar. Bake for 1 hour in the oven at 240ºС. Cool, take out of the mold. Finely crumble the almond biscuits. Whip cream with a whisk until frothy, add crushed biscuits and kirsch. Mix gently, pour over the pie and serve immediately.