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

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

In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually mix dry ingredients into wet ingredients until just combined. Gently fold in fresh cherries.

Pour batter into the prepared bundt pan and bake for 50–60 minutes or until a toothpick inserted comes out clean.

Allow cooling for 10 minutes in the pan before transferring to a wire rack.

For the glaze, whisk powdered sugar and almond milk until smooth; drizzle over cooled cake and top with sliced almonds if desired.