Beat the egg whites until stiff. Stir in the powdered sugar.
Set aside 1 cup of the mixture for the glaze.
Mix the almonds, cinnamon and cherry brandy into the remaining egg white mixture. Quickly knead into a smooth dough, cover and chill for about 1 hour.
Dust a work surface with sugar. Roll out the dough until about 4 mm (approximately 1/4 inch) thick. Use cookie cutters to cut out stars. Coat the stars evenly with the glaze. Place the cookies on a lined baking sheet and let dry overnight at room temperature.
Bake the cookies for about 8 minutes at 160°C (approximately 325°F). Remove from the oven, let cool and serve.