Preheat the oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the almond extract and sour cream until combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the cherries and sliced almonds.
Pour the batter into the prepared pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Serve warm or at room temperature, optionally dusted with powdered sugar.
