1. Melt butter in a saucepan and stir in sugar. Cook over medium heat until bubbly.
2. Stir in wheat germ and almonds, mixing well. Remove from heat; spread out to cool on waxed paper.
3. Beat whipping cream, confectioners' sugar, and coffee until soft peaks are formed. Fold in 3/4 cup of wheat germ mixture, the sherry, and beaten egg white.
4. Spoon into 8 paper baking cups set in muffin-pan wells. Sprinkle remaining 1/4 cup wheat germ mixture over all, and top each with a cherry half. Freeze until firm