1-Preheat the oven: Preheat the oven to 375° F and grease a 9×5 inch loaf pan or three mini loaf pans to keep everything from sticking.

2-Cream butter and sugar: In a large bowl, cream the ⅓ cup softened butter and 1 cup granulated sugar until light and fluffy for a smooth base.

3-Add eggs and extracts: Beat in the 2 large eggs at room temperature, 1 teaspoon vanilla extract, and ¾ teaspoon almond extract; mix well and set aside.

4-Combine dry ingredients: In a medium bowl, whisk together the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt to combine the dry ingredients.

5-Mix wet and dry ingredients: Fold half of the dry ingredients into the wet mixture, then add the ¾ cup sour cream, followed by the remaining dry ingredients, mixing gently to keep the batter tender.

6-Fold in cherries: Fold in the 1 cup frozen tart cherries, coating them lightly with flour first to prevent sinking.

7-Bake large loaf: Pour the batter into the prepared pans and bake; for a large loaf, bake at 375° F for 20 minutes, then reduce to 350° F and bake for an additional 30-40 minutes until it springs back when pressed.

8-Bake mini loaves: For mini loaves, bake at 375° F for 10 minutes, then reduce to 350° F and bake for 20-25 more minutes until done.

9-Cool loaves: Cool the loaves in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10-Make glaze and toast almonds: For the glaze, whisk together the 1 cup powdered sugar, 2 tablespoons milk, and ⅛ teaspoon almond extract until smooth, then toast the 1 ounce sliced almonds in a dry skillet over medium heat until lightly browned and cool them before sprinkling on top.