PREPARATION:

1. Cook and stir almonds in large nonstick skillet over medium heat until lightly browned. Remove from skillet; cool.
2. Melt margarine in skillet over low heat. Add rice and onion; cook and stir until rice is lightly browned. Add broth and water. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 15 minutes.
3. Stir in almonds and cherries. Simmer 5 minutes or until liquid is absorbed and rice is tender.