Preheat your oven to 350°F (175°C) and grease a bundt pan.

Toss the chopped cherries in a little flour to prevent sinking and set aside.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Gradually add in the eggs, mixing one at a time, followed by vanilla and almond extracts.

In another bowl, whisk together flour, baking powder, and salt; gradually mix this into the wet ingredients alternating with milk until just combined.

Gently fold in the floured cherries and pour the batter into the prepared bundt pan.

Bake for 50-60 minutes or until a toothpick inserted comes out clean. Allow cooling completely before glazing.