Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat butter and sugar on medium speed for 3 minutes until pale and fluffy. Scrape the bowl.

Add eggs one at a time, mixing well after each addition. Scrape the bowl again.

Mix in vanilla extract and almond extract (if using).

Add sour cream and mix just until combined.

Add the dry ingredients in three additions, alternating with milk. Mix on low speed and stop when no dry streaks remain.

Toss chopped cherries and chocolate with 1 tablespoon flour. Fold into batter gently with a spatula.

Spoon batter into prepared pan and smooth the top. Tap the pan lightly on the counter to settle the batter.

Bake 55 to 65 minutes, tenting loosely with foil if the top browns too quickly, until a toothpick near the center comes out with moist crumbs.

Cool in the pan for 15 minutes, then lift out and cool completely on a rack.

For glaze, whisk powdered sugar, salt, and enough cherry juice (or milk) to make a thick drizzle. Spoon over the cooled loaf and let set before slicing.

Optional: melt chocolate chips with coconut oil (or butter) and drizzle over the glaze.