Preheat the oven to 350 degrees F
Grease and flour an 8 inch springform pan then line the pan with parchment paper and grease the parchment paper.
In a large bowl, beat the butter and sugars together on medium speed until fluffy. About 3 to 4 minutes.
If using a stand mixer make sure to occasionally stop and scrape the sides of the bowl.
Beat in the eggs one at a time, making sure to mix well after each addition.
Mix in the vanilla and almond extracts.
In a medium sized bowl, whisk together the flour, baking powder and salt.
With the mixer reduced to low, gradually add the flour mixture to the butter mixture while alternating with the almond milk.
Begin and end with the flour mixture.
Pour the batter into your prepared pan and smooth the top with an offset spatula.
Spread the pitted cherries evenly over the cake batter.
Sprinkle the almond crumb topping over the cherries.
Bake the cake for about 1 hour or until a wooden skewer inserted in the middle comes out clean.
Remove the cake from the oven and let cool in the pan for about 15 minutes before releasing the cake and then transfer to a wire rack to cool completely.
The cake can be covered and stored at room temperature for up to 2 days or refrigerated for up to 6 days.