Preheat oven to 350 F (175 C). Line several baking sheets with rice
paper. In a medium-size bowl, beat egg whites until soft peaks form.
Very carefully fold hazelnuts, sugar, lemon peel and cinnamon into egg
whites until mixture is smooth. Spoon into a piping bag fitted with a
3/4-inch-plain tip. Pipe small circles, about 1-1/2 inches in diameter,
onto prepared baking sheets, spacing well apart. Place a cherry quarter
in the center of each circle. Bake 20 minutes or until very lightly
browned. Remove from oven; leave cookies on baking sheets until cool.
When cool, remove cookies and peel paper off each one.
