Preheat the oven to 350°F. Grease a 10-inch springform cake pan with butter, then lightly dust it with flour using your hands, tapping out any excess flour. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. In a large bowl, beat the softened butter and sugar with an electric mixer on medium-high speed for about 3 minutes, until the mixture is pale and fluffy. Add the eggs one at a time, beating well after each addition. Halfway through, scrape down the sides of the bowl with a rubber spatula. The batter should be smooth, light, and fluffy. If the mixture separates after adding the eggs, add a couple of tablespoons of the flour and mix gently until smooth again. Stir in the almond extract on low speed until combined. Gradually add the flour mixture, beating on low or folding gently with a rubber spatula, just until no streaks of flour remain. Pour the batter into the prepared pan, then gently press the pitted cherries into the batter in a circular pattern, taking care not to push them in too deeply so they remain visible on top during baking. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and risen around the cherries. Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes before removing from the pan. Allow the cake to cool completely on a wire rack before serving.