Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.

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

Turn the heat to low and add 2 tablespoons (30 ml) of amaretto liqueur and 2 tablespoons (30 g) heavy cream. 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 refrigerator for 15 minutes.

Transfer the drained tart cherries to a bowl with 1 tablespoon (7 g) cornstarch and 1 tablespoon (12 g) granulated sugar. Stir gently until evenly coated.

Sift 1 cup (120 g) of all-purpose flour, 1 tablespoon (7 g) powdered buttermilk, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.

Add 4 tablespoons (57 g) of room temperature butter and ½ cup (100 g) of 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 2 tablespoons (30 ml) amaretto liqueur and half the milk and beat until just combined. Add the remaining dry ingredients and the remaining milk. Beat until just combined. Don’t over-mix!

Fold in the chopped chocolate and hazelnuts until just incorporated.

Remove the cake pan from the refrigerator. Pour the cherries over the caramel layer and arrange them into an even layer. Pour the batter over the cherries and smooth it out with the back of your spatula.

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

Let the cake stand at room temperature for 1 hour. The cake should still be warm to the touch.

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

Slice the cake into pieces and finish with a dollop of fresh whipped cream and a sprinkle of crushed hazelnuts. Enjoy!