Place 1 phyllo sheet on a work surface (cover remaining dough to keep from drying); lightly brush with butter. Sprinkle with 1/2 teaspoon sugar. Repeat layers with remaining phyllo, butter (save a little butter for the outsides), and sugar. Cut 12 (3 1/2 x 3-inch) rectangles through phyllo layers using a pizza cutter or sharp knife. Place 1 teaspoon almond mixture in the center of each phyllo stack; press 1 cherry, stem up, into almond mixture. Gather corners of phyllo, and press around stem to seal, forming a pouch. Gently brush pouch with remaining butter. Place pouches on a baking sheet lined with parchment paper. Bake at 375° for 13 minutes or until crisp. Cool on pan on a wire rack. Shake a little Yellow Dog over all for a little added spice and garnish.