Preheat your oven to 350°F (175°C). Grease a bundt pan with butter or nonstick spray.

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

In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in almond extract.

Gradually combine the dry ingredients with the wet mixture until just mixed. Gently fold in the cherries.

Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

Cool in the pan for 10 minutes before transferring to a wire rack. Prepare the glaze by mixing powdered sugar with enough water or milk to reach desired consistency; drizzle over the cooled cake.