In a small saucepan whisk together 3/4 cup of the milk, the cherries, the cinnamon, and the ginger and simmer the mixture for 2 minutes. Remove the pan from the heat, stir in the butter, stirring until it is melted, and let the mixture cool. In a large bowl whisk together the flour, the sugar, the baking powder, and the salt. Into the cherry mixture whisk the egg, the almonds, and the remaining 3 tablespoons milk, pour the mixture over the flour mixture, and stir the batter until it is just combined. Spoon the batter into 12 buttered 1/3-cup muffin tins, filling them three fourths full, and bake the muffins in the middle of a preheated 3 50° F. oven for 15 to 20 minutes, or until they are golden and springy to the touch. Let the muffins cool for 5 minutes and turn them out onto a rack. Makes 12 muffins. bake 70