In a large bowl or bowl of a stand mixer, cream together 1/2 cup of butter and white sugar until smooth. Beat in the eggs one a time, mixing well after each one. Combine the flour, baking powder, allspice and cinnamon; stir into the batter until blended. The dough will be very stiff.
Roll the dough out on a lightly floured surface to 5mm thickness. Cut into circles using a glass or cookie cutter. Place 5cm apart onto ungreased baking trays.
Bake for 10 minutes in the preheated oven, or until the edges start to brown lightly. Cool biscuits on wire racks for at least 15 minutes.
While biscuits cool, make the icing. Beat the butter and salt together until soft, then gradually mix in the icing sugar and vanilla until smooth and light.
Spread strawberry jam onto one side of a biscuit then top with another biscuit to make a jam sandwich. Spread icing on top and place a maraschino cherry half in the centre before the icing sets. Repeat with the remaining biscuits.