Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined; do not overmix.

Gently fold in the halved cherries using a spatula.

Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

If using the glaze, whisk together the confectioners' sugar and milk/juice until smooth. Drizzle over the cooled cake before serving.