Preheat the oven to 350ºF. Lightly grease an 8-inch round cake pan. Set aside.

Melt 4 tablespoons (57g) butter in a small pot over medium heat. Once melted, add ½ cup (100g) light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar blends into the butter and the mixture darkens slightly in color.

Reduce the heat to low and add 2 tablespoons (30g) amaretto. Whisk until smooth and simmer for 1 minute. Turn off the heat.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the freezer for 15 minutes.

Combine halved cherries, 1 tablespoon (15g) granulated sugar, 1 tablespoon (7g) cornstarch, and ½ teaspoon almond extract in a bowl. Stir to coat and set aside.

Sift 1 cup (120g) all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.

Add 4 tablespoons (57g) room-temperature butter and ½ cup (100g) granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.

Add half the sifted dry ingredients and beat with the mixer until just combined. Add ½ cup (120g) whole milk and beat until just combined. Add the remaining dry ingredients along with 1 teaspoon vanilla extract and ¾ teaspoon almond extract. Beat until just combined. Don’t overmix! Fold in the chocolate chips and almonds.

Remove the cake pan from the freezer. Arrange the cherries on top and press them into the caramel layer to form a tightly packed layer.

Pour the batter on top and smooth into an even layer. Scatter ½ cup (45g) sliced almonds on top.

Transfer the cake to the oven and bake for 45 to 50 minutes until a toothpick inserted into the center comes out clean.

Let the cake stand at room temperature for 60 minutes. The cake should still be warm to the touch. Note: Cherry cake can be very syrupy, so be sure to let it cool.

Place a large plate over the cake pan and carefully invert the cake onto the plate.

Slice the cake and serve it with whipped cream or vanilla ice cream, if desired, though it’s delicious with no accompaniments.