Preheat oven to 350°F (180°C).

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium-low speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts. (Mixture may look slightly broken at this point, but batter will come together).

In a medium bowl, whisk together 2 cups (250 grams) all-purpose flour, almond flour, baking powder, and salt. In a small bowl, whisk together ricotta and ¼ cup (60 grams) milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with ricotta mixture, beginning and ending with flour mixture, beating just until combined and stopping to scrape sides of bowl.

In another medium bowl, toss together cherries and remaining 2 tablespoons (16 grams) flour. Carefully fold cherries into batter until just combined.

Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, leveling as needed with a spatula. Forcefully tap pan on kitchen towel-lined counter several times to settle batter and release as many air bubbles as possible.

Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer registers 205°F (96°C), 50 to 55 minutes. Let cool in pan for 20 minutes. Invert cake onto a wire rack, and let cool completely.

In another small bowl, whisk together confectioners’ sugar and remaining 1 tablespoon (15 grams) milk. Spoon glaze onto cooled cake. Garnish with almonds, if desired. Refrigerate in an airtight container for up to 3 days.