Gingerbread Rings

Heat the honey, butter and sugar in a small saucepan until the sugar is dissolved and the mixture is golden brown. Remove from heat and allow to cool. Combine the flour, ammonium carbonate, spices and lemon zest in the bowl of a stand mixer and make a well in the center. Dissolve the baking soda in 1 tablespoons of water and pour into the well along with the egg and cooled honey mixture. Knead with the dough hook attachment until smooth and shiny. Cover the dough and let rest for one day at room temperature.

Preheat the oven to 180°C (approximately 350°). Line a baking sheet with parchment paper. 

Roll the dough out onto a floured surface to about 7 mm (approximately 1/4 inch) thick and cut into circles using a cookie cutter or drinking glass. Cut a small hole, about 1.5 cm (approximately 1/2 inch) in diameter, in the center of each circle using a small cookie cutter or the back of a wooden spoon. Top each ring with almonds and cherries and press lightly. 

Place the gingerbread rings on the prepared baking sheet and bake for 15-20 minutes, until golden brown.