Have everything ready before you begin. The dish towel should be damp, but not wet. It is used to cover the dough to keep it from drying out. This kind of dough dries out very quickly so unless you are a super hero, you have to use a dish towel. Be aware that if your kitchen is cold, you might have to remelt your butter.

Make the stuffing by putting the cherries in a small food processor and chop them until they are pea size. Add the lime zest, True Lime, and sanding sugar. Mix sell. Set the mixture aside.

Mix the glaze together and set that aside as well.

Pull one piece of filo dough off the pile and lay it on your board. Cover the rest loosely with the damp cloth.

Dip your pastry brush in the butter and butter the entire sheet.

Sprinkle the buttered sheet lightly with lime powder.

Fold the sheet over in half and butter that side as well.

Now, take your skewer, and lay it at the top of the fold.

Bring the filo over the skewer and continue rolling the filo with the skewer until all but a 1/2 inch is rolled up.

Take two fingers of each hand and gently squeeze the filo together on the skewer. Some butter will leak out – that's okay, that's why we're using a cutting board.

Gently remove the squeezed filo from the skewer

Curl it to make a round circle.

Put the circle on the rack and continue doing this until all the filo is used up.

Brush them well with butter, then put the pan into the oven and bake for about 25 to 30 minutes, or until the filo is golden brown.

Let the baklava cool and spoon the glaze over each one.

Let the baklava sit for 30 minutes.

Sprinkle with more sanding sugar and serve.