Cream together sugar, butter and 3 eggs, beating after each egg.

Crumble macaroons into creamed mixture: add vanilla, almonds, pecans and 3 egg yolks, beating after each yolk is added. 

Beat 3 egg whites until stiff and fold into the mixture. Put in 10" diameter ring mold or make your own with aluminum foil.

Line bottom of ring mold with lady fingers; put half of filling into mold. Add another layer of lady fingers: add rest of filling. Top with third layer of lady fingers.

Refrigerate for several hours.

Frosting

 Whip cream, adding 2 teaspoons powdered sugar and 1 teaspoon vanilla.

Remove cake from mold and frost. Garnish with nuts and cherries.