Remove cherries from juice, saving the juice for later use in this recipe, and chop cherries. Set aside.
Preheat oven to 350°F. Spray a 10 inch bundt pan with baker's joy or butter and flour it. Set aside.
Mix together the flour, baking powder, and salt. Set aside.
In stand mixer, cream together the butter, almond paste and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
Beat in the flour mixture alternately with milk and 1/2 cup cherry juice that you saved from earlier, mixing until combined. Fold in chopped cherries. Pour batter into pan.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes and invert on a wire rack. Allow to cool another 10 minutes.
For glaze: Whisk together powdered sugar, almond extract and cherry juice until smooth. If too thick, add more cherry juice as needed. Drizzle on top of the cake and serve!
Notes
Storage Instructions
Counter: Place it in an airtight container or cake dome for up to 2 days.
Fridge: Store it, whole or sliced, in an airtight container for up to 5 days.
Freezer: Wrap each slice or chunk in plastic wrap twice. Transfer it to freezer bags and freeze for up to 3 months.