Preheat the oven to 350 degrees Fahrenheit and line a 8-inch springform cake pan with a round of parchment paper and spray the inside of the sides with cooking spray.

Mix the eggs, pure maple syrup, vanilla extract, and almond extract in a large bowl until the wet ingredients are well combined. I use a fork, but you can also use a hand mixer.

In a separate bowl, stir together the almond flour, baking soda, and sea salt. Pour the dry ingredients into the bowl with the wet ingredients and mix well. Stir in the chopped cherries.

Transfer the cake batter to the prepared pan and spread it into an even layer. If you’d like, sprinkle sliced almonds on top of the cake batter. Cover the cake with foil and bake for 40 minutes. Remove the foil and bake for another 5-10 minutes, or until the cake is golden brown on top and tests clean.

Insert a digital thermometer into the center of the cake. It is ready once it has reached an internal temperature of 190 degrees Fahrenheit.

Allow the cake to cool to room temperature before releasing it from the cake pan. To do so, run a butter knife or a pairing knife down the full height of the cake between the cake and the pan. Then, remove the outside portion of the spring form pan. You can use the parchment paper beneath the cake to help lift it off of the bottom of the pan. Slice with a scoop of vanilla ice cream, and serve!