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Preheat your oven to 180C. Grease a 6" pan well.
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Stir in the almond meal and raw sugar.
In another bowl, whisk together the egg, yogurt, oil, vanilla extract, and almond extract.
Pour the wet ingredients over the dry ingredients. Mix well, but gently. This is a thick batter.
Fold in the flour-coated cherries.
Spoon the batter into the prepared pan. Bake for 40 -45 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 15-20 minutes before turning it out on a cooling rack.
Sprinkle some icing sugar on top, and serve. Enjoy!