Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Set aside.

In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.

In a separate bowl, lightly beat the eggs, then whisk in the vanilla extract and milk. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.

Divide the batter evenly between the two prepared cake pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

While the cakes cool, prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar until incorporated, then mix in the almond extract (if using). Beat on high speed for 2 minutes until light and fluffy.

Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Scatter half of the fresh, halved cherries over the frosting. Top with the second cake layer.

Frost the top and sides of the entire cake with the remaining cream cheese frosting. Decorate the top with the remaining fresh cherries before serving.