• Preheat oven to 350 degrees. Line 18 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray).
• In a medium size mixing bowl whisk together flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the almond extract, and then the eggs one at a time, scraping down the bowl and mixing well after each egg has been added.
• With mixing speed on low, alternately add the previously mixed dry and the buttermilk, mix until batter is smooth and homogeneous (being careful not to over mix).
• Scoop the batter into the cupcake liners, filling each ¾ of the way full.
• Place in the oven and bake for 15-18 minutes or until the cupcakes spring back when touched. Remove from oven and allow to cool in pans for 5 minutes before removing and transferring to a wire rack to cool completely (about 25 minutes).

FROSTING

• While cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine butter, almond extract, and salt. Beat until fluffy (2-3 minutes). Add the cherry extract a drop or two at a time, tasting after each addition has been thoroughly mixed in. Continue to taste and add the cherry extract until the desired flavor balance is achieved.
• With mixing speed on low, add heavy cream, then gradually add ½ c. powdered sugar at a time until the mixture becomes soft but firm enough to hold it’s shape. Beat frosting for an additional 3 minutes until light and fluffy.If the consistency is too thick, add a little more cream and beat for 30 seconds more. Pipe or spread onto cooled cupcakes.