Let’s get baking and fill your home with the warm, inviting aroma of cherries and almonds.

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla and almond extracts until the batter is smooth and fragrant.
5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
6. Fold in the cherries and half of the sliced almonds, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the remaining almonds over the top for a lovely crunch.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly springy to the touch.
9. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired, and enjoy!