Holiday Baklava

4 eggs, beaten until very light & fluffy
1 lb. finely-chopped blanched almonds
1 c. sugar
1 lb. finely-chopped candied cherries (red & green)
1 ½ c. c. sugar
1 lb. phyllo
1 lb. sweet butter, melted

Syrup:

3 c. sugar
2 c. water
Juice of ½ lemon
1 stick cinnamon

Fold almonds and sugar into beaten eggs. Fold in candied cherries. Using 2 sheets of phyllo, brush each with butter
and layer on top of each other. Place some nut mixture on long end of phyllo in a band about 1 inch wide. Fold in ends
and roll like jelly roll. Place on cookie sheet and brush top with melted butter. Make diagonal slits along length about 1 ½
inches apart, but do not cut all the way down. Continue making rolls until all nut mixture is used. Bake in preheated oven
at 350 degrees for 1 ½ hours or until golden brown. Cut pieces through entire roll. Dip hot pieces into cold syrup. Drain
well.

Syrup: Combine all ingredients in saucepan. Bring to a boil and boil gently for 20 minutes.