Preheat oven to 350° F. Butter a 9-inch round baking dish (I am used a spring form pan so as to be able to display it on a cake plate), dust with flour, tap out excess. In a medium bowl, stir together butter, flour, sugars, almond slices, salt, and cinnamon. Set topping aside. Whisk together flour, baking powder, and salt in a medium bowl. Using a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until pale and fluffy. Beat in eggs, vanilla and almond extract. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.