Place the butter cubes in a plastic wrap and freeze for a min. of 30 min.
Sift the flour, baking powder and salt together and freeze (in a bag) for a min. of 30 minutes.
Place the flour mix in a food processor and pulse about 3 times.
Cut the cream cheese into 3-4 pieces and add it to the flour, process for about 10 seconds.
Add the butter and pulse until the butter is the size of a pea.
Add the heavy cream followed by the apple cider and pulse the butter is the size of a small pea.
The dough will stick together when press between your fingers but will look particles.
Place it on a layer of plastic wrap and press it to bring it togther as little as you can. It part is key in order to have flaky crust.
Shape it into a disk and flat is just a bit. Place back in the refrigarator and let chill for min. of 1 hour of preferable over night.
In a large bowl, mix the sugar, cornstarch and salt.
Add the cherries and almod extract and toss to distribute. Let sit for min. 10 minites up to 30 minutes.
Place all the ingridients in a medium bowl and mix to combine until smooth.
Preheat oven to 425F. Place a baking rack at the lowest level.
Remove dough from the refrigartor and roll it on a lighlty floured surface to a 14" round circle.
Spread the frangipane in the centre leaving 4"-6" clean edges.
Layer the cherry filling on top.
Fold the edges towards the center and brush with an egg.
Bake for 35-40 minutes or just until the filling is bubbling and the crust is golden brown.
Remove from oven and allow to cool completely before slicing.