Preheat to 400F w/ rack in the middle. Like 13 x 9 inch backing pan w greased foil, overhaning the pan ends by about 2". In large heavy saucepan bring to a boil honey. Then let it cool completely. Stir in brown sugar, lightly beaten egg, fresh lemon juice, and zest of one lemon. Combine and sift over the honey mix the flour, baking soda, cloves, cinnamon, allspice, and nutmeg. Stir together separately the chopped blanched almonds and chopped citron. Add to honey mix and stir really well. Firmly press the dough in to the pan to form a smooth and even layer and bake 18-20 min.s, until a toothpick inserted in the center emerges almost clean.

Meanwhile stir until smooth the powdered sugar, fresh lemon juice, and vanilla. Add water if you need to make it spreadable.  While the cake is still warm, spread icing evenly over the top. Immediately mark off portions and place one candied cherry in the middle of each. In an x-shape with the cherry as the center place almond slivers. Put the pan on a rack and let it stand till completely cool and icing is set. using the foil handle overhangs move the bar to a cutting board and carefully remove the foil, then cut into the portions you marked. If it's possible, let them age 2 weeks to let the spices achieve full flavor.