Mix all sponge ingredients together thoroughly in large mixer bowl. Cover and let rest for 45 minutes.

To the sponge, add the almond paste, brandy, extract, flours and salt. Beat together thoroughly, then add the butter and blend until smooth dough forms. Stir in the candied orange peel and cherries. The dough will be soft. If using a stand mixer, switch to the dough hook and scoop the dough from the bowl edges into the center of the bowl. Knead for 3 minutes. Alternately, scoop the dough out of the bowl onto a lightly floured surface and roll to coat lightly with flour. Knead until dough is smooth. Place in a bowl lightly sprayed with cooking spray, then spray the top of the dough to prevent drying out. Cover and let rise until puffy, 1 to 1 ½ hours.

Turn the dough out onto lightly floured surface and pat into a ball. Divide the dough into 12 even pieces and round each into a ball. Combine the remaining sugar with pine nuts. Dip the top of each bun into the nut and sugar mixture. Place on baking sheet either lightly greased or covered with parchment. Cover loosely and allow to rise until puffy, around 1 hour. Preheat oven to 350 degrees F.

Bake the buns for 25 to 30 minutes, until lightly browned. Remove to cooling rack.