Cream the butter.
Add both of the sugars and beat until light and fluffy.
Blend in the kirsch.
Stir in half of the flour and the salt.
Then add the almonds and the remaining flour.
Chill overnight.
Break off small pieces of the dough; on a board lightly dusted with sugar, roll out with your hands into strips the thickness of a pencil.
Cut into 3-inch lengths and turn the ends to shape into crescents.
Arrange the crescents an inch apart on a lightly buttered cookie sheet.
Bake in a 350° oven for about 15 minutes, or until delicately browned.
Carefully transfer the cookies to a tray.
While still slightly warm, dust the tops with vanilla sugar (put through a wire strainer).