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Advance Preparations: Prepare Sponge Ladyfingers but pipe through a 1/2-inch (#6) open decorating tip that has been flattened from its round shape to almost an oval by being pinched between the thumb and forefinger.
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(Altering the tip is permanent but worth it for this dessert.
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The ladyfingers will bake wider but thinner than usual so they will fit next to each other more neatly in the container.)
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If you freeze the ladyfingers, you can line your container with them as they are.
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They will defrost quickly.
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Toast the 1 ounce of sliced almonds on a baking sheet in a preheated 350F oven for 5 to 10 minutes.
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Preparing the Mold: Tear off a piece of foil 16 inches long.
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Fold it in half and then in half again.
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Fit this strip down inside the contour of the sand bucket, leaving a few inches of overhang on both sides of the container.
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Trace the containers bottom, and cut circles of waxed paper and stiff cardboard to fit the bottom.
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Place the cardboard in the bottom on top of the foil; then put the waxed paper circle on top of the cardboard.
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(The bottom need not be coveredit will become the decorated top later.)
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Arrange the ladyfingers slightly overlapping each other around the inside of the bucket.
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When fitting the last ladyfinger into the bucket, tuck it behind the one next to it.
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In this way all the ladyfingers are overlapping, with no evidence of which is the first and which is the last in the mold.
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Now gently push the ladyfingers from their upright position so they fit diagonally into the bucket.
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This is easy; one ladyfinger will follow the other.
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Making the Filling: Grind the almonds in a nut grinder or other rotary-type mill until they have the consistency of cornmeal.
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You need 1 1/2 cups ground.
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Place the butter in the bowl of a heavy-duty mixer.
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With the flat beater (paddle) attachment, cream the butter on medium speed (#5) until it is lighter in color, clings to the sides of the bowl, and has a satiny appearance (as though it were a cake batter), about 30 to 45 seconds.
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Maintaining the same speed, add all the sugar in a steady stream.
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Then stop the mixer, and scrape the mixture clinging to the sides into the center of the bowl.
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Continue creaming until the mixture is almost white in color and fluffy in texture, with almost no feeling of grittiness when rubbed between the thumb and forefinger (about 4 to 5 minutes).
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Maintaining the same speed, gradually (teaspoon by teaspoon) pour in the kirsch, vanilla, and almond extract, whipping for an additional 1 to 2 minutes.
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Then stir in the ground almonds with a rubber spatula until they are incorporated.
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Using an electric hand mixer, whip the 1 cup cream to the Chantilly stage, or until it clings softly to the beaters.
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It should be thick enough to create swirls in the bowl but liquid enough to move if the bowl is tilted.
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Fold it into the butter-almond mixture with the rubber spatula.
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Assembling the Dessert: Spoon the filling into the ladyfinger-lined mold.
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Tap it lightly on the counter to settle the filling into the container.
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Cover with foil and refrigerate until firm.
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Remove the foil cover and pull the foil strips up, lifting them to loosen the dessert.
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When you are assured the mold is free from the container, place a serving plate on top.
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Invert the dessert onto it, and remove the container, foil strips, cardboard, and waxed paper circle.
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If any loose powdered sugar falls from the ladyfingers onto the serving plate, remove it with a clean pastry brush.
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Finishing the Dessert: Whip the 1/2 cup cream with the sugar and vanilla until soft peaks form and the beaters make softly closing tracks.
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Place in the pastry bag, fitted with the #5A decorating tip.
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Pipe one layer of star-shaped rosettes to cover the surface, then pipe another row over the first and then another row on top of the second.
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Decorate by sticking the toasted sliced almonds in the cream.
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Serving the Dessert: Remove from the refrigerator 1 hour before serving.
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To serve, slice in half horizontally with a serrated knife, using a sawing motion.
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Place this top half on another plate and cut wedges for your servings.
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Spoon a small dollop of whipped cream next to each serving.
