Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the almond extract and vanilla extract.

In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing on low speed until just combined. Do not overmix.

Gently fold in the halved cherries. Pour the batter into the prepared cake pan and spread evenly.

Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.