1. Sift flour, baking soda, cinnamon, cloves, cardamom and ginger onto wax paper.
2. Beat honey, brown sugar, egg and orange juice in a large bowl with electric mixer at medium speed, until creamy and smooth.
3. Blend in flour mixture with wooden spoon until thoroughly combined. Add orange peel and almonds'. (Dough will be stiff and sticky.) Wrap dough in wax paper; chill overnight.
4. Roll out dough, a quarter at a time, to a 1/8 inch thickness, on a well floured pastry cloth or board with a well floured rolling pin. Cut into 2 1/2 inch rounds with a cookie cutter Place, 1 inch apart, on greased large cookie sheets.
5. Bake in a hot oven (400°) .8 minutes, or until firm. Remove to wire racks with spatula.
6. While cookies are hot, brush with hot sugar glaze. Decorate with can died cherry halves and pieces of cherries, if you wish, while glaze is warm. Store cookies for two or three weeks to mellow between layers of wax paper in an airtight tin.