This twice-baked challah is a perfect dish for Yom Kippur. The French toast-like dish can be assembled ahead of time, then baked just before serving. Start to finish: 1 hour/Servings: 8 For the syrup: 1/2 cup sugar 1 cup water 1/2 cup orange juice 1 cup maple syrup, plus more for serving 1/2 tablespoon vanilla extract For the topping: 1/2 cup (1 stick) unsalted butter or margarine, room temperature 8-ounce can almond paste, broken into pieces 1/4 teaspoon almond extract 1/2 cup slivered almonds, plus more for garnish 2 large eggs, at room temperature, lightly beaten 1/2 cup all-purpose flour 1 cup dried cherries Eight 1-inch-thick slices of stale challah, preferably day-old or older To make the syrup, in a medium saucepan over medium-high heat, combine the sugar, water, orange juice and maple syrup.