Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan with butter or non-stick spray, and line the bottom with parchment paper.

In a mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt; whisk until evenly mixed.

In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar for 3-5 minutes until light and fluffy.

Add 2 large eggs one by one, mixing well after each addition. Then add 1 teaspoon of almond extract and 1 cup of buttermilk, and mix on low until just combined.

Gradually mix the dry ingredients into the wet mixture until just incorporated.

Toss 1 cup of tart cherries in flour and gently fold them into the batter.

Pour the batter into the prepared cake pan and smooth the top.

Bake the cake for approximately 55 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.