Preheat the oven to 350°F (175°C). Spray two 9-inch cake pans with non-stick cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

In a large bowl, using an electric mixer, beat the eggs and granulated sugar on medium speed for about 2 minutes until light and creamy.

Add the softened unsalted butter and almond extract; beat on low speed for about 1 minute, or until well blended.

Gradually add the dry ingredients to the wet mixture on low speed and beat until just blended. Avoid overmixing.

Incorporate the sour cream until the batter is smooth and well combined.

Divide the batter evenly between the prepared pans, filling each about halfway.

Bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in their pans on a wire rack until slightly warm, then remove from pans and cool completely before frosting.

In the bowl of an electric mixer, beat the 1 1/4 cups softened butter on medium speed for about 30 seconds until smooth and creamy.

Gradually add the powdered sugar, heavy whipping cream, maraschino cherry juice, and vanilla extract. Mix on low to combine, then increase to high speed and beat for 3 minutes until the frosting is light and fluffy.

Fold in the slightly chopped maraschino cherries gently.

Place one cooled cake layer on your cake plate and spread a thick, even layer of frosting over the top.

Add the second layer and apply a thin 'crumb coat' layer of frosting over the top and sides.

Chill the cake in the freezer for about 10 minutes to set the crumb coat.

Remove from freezer and apply one final thick layer of frosting around the outside of the cake.

Chill briefly to set, then bring to serving temperature before slicing.