• Adjust oven rack to the center position and preheat oven to 350 degrees. Spray or oil a nonstick 12-cup fluted cake pan and lightly dust with flour (make sure to get into the crannies)
• Toss the cherries in a small bowl with 2 tablespoons flour. Shake off any excess.
• Stir together the remaining 2 ¾ cups flour, sugar, baking powder, salt and baking soda in a large bowl until combined.
• Whisk the eggs in a medium bowl. Drizzle in the oil little by little until emulsified. Stir in the milk and extracts.
• Pour the egg mixture over the flour mixture, stirring just until the batter is smooth and no flour is visible. Gently fold in the cherries.
• Scrape the batter into the pan. Bake 50-55 minutes, until the cake is golden brown and a toothpick inserted in the middle comes out dry. Cool the cake in the pan 20 minutes, then invert onto a cooling rack to cool completely.

Glaze:

• Stir the sugar and add 2 tablespoons heavy cream in a bowl until smooth. Add more cream by the tablespoon as needed, until you have a thick but spreadable consistency. Set the cake on a wire rack over a piece of parchment paper and drizzle the glaze over. Let it set slightly before slicing.