Preheat your oven to 350°F (175°C) and grease a round cake pan.

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.

Gradually combine dry ingredients with the wet mixture until just mixed. Gently fold in cherries.

Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes until golden brown and a toothpick comes out clean.

Allow cooling slightly before serving with whipped cream or ice cream.