Preheat oven to 375 degrees. Line a standard muffin tin with paper cupcake liners.
Thaw the frozen cherries in a bowl and save any juices that accumulate. (You can do this either at room temperature or in the microwave at 30 percent power for 2 – 3 minutes.) Coarsely chop the cherries.
Break up the almond paste into the bowl of an electric mixer preferably fitted with a paddle attachment. Beat the almond paste until it crumbles. Add ½ cup of sugar and the hot, melted butter. Beat on medium speed until smooth. Add the eggs, one at a time, and beat after each addition. Add the vanilla and mix well. Add the flour, baking powder and salt. Mix to combine, scrapping down the sides of the bowl as needed. Fold in the cherries and reserved juices. Divide the batter evenly among the prepared muffin tins. Top each muffin with some of the sliced almonds and about ¼ teaspoon of sugar. Bake for 25 – 30 minutes or until risen and golden brown.