Line the bottom of a pudding mold with waxed paper. Split lady fingers and place vertically around the inside walls arranging them so they touch.
Cream the butter and soft and gradually add the sugar. Cream until light and fluffy. Beat in the almonds and Kirsch. Gently fold the mixture into whippedcream.Turn the mixture into the mold and chill in the refrigerator at least 2 hours.
To serve unmold the charlotte onto a servingdish and remove the waxed paper. Decorate if desired with a little whippedcreampressed through a pastry bag filled with an open star tube.