Preheat the oven to 180°C (160°C fan) and line a 20x30cm baking tin with baking parchment, leaving an overhang on the sides to lift out the blondies later. This will make removing the finished bake much easier.

Pop the melted butter and golden caster sugar into a large mixing bowl. Beat together until combined. Add the eggs and almond extract, and stir until combined. 

Add in the plain flour and ground almonds, and stir though until combined. 

Fold fold in the cherries and the chocolate chunks. 

Pour the batter into the prepared tin and smooth the top with an offset spatula or the back of a spoon.

Warm the cherry jam slightly so it loosens (you can do this in the microwave for a few seconds). Dollop spoonful's of jam over the batter, then gently swirl with the tip of a knife or a skewer to create a pretty marbled effect. Sprinkle the flaked almonds evenly on top.

Bake in the preheated oven for 25-30 minutes until the blondies are just set in the centre and lightly golden at the edges. A skewer inserted should come out with moist crumbs, not wet batter. Cool completely in the tin, before popping in the fridge for 2 hours to firm up. Then lift out and cut into squares to serve.