⅔ cup cornmeal
Preheat oven to 350°F. Line 8" springform pan with parchment paper and grease it. Dust pan with flour.
Whisk flour, cornmeal, baking powder, baking soda, and salt together.
Beat butter and sugar at low speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, mixing after each addition.
Mix in ricotta and zests. Stir in flour mixture until just combined, then fold in cherries.
Fill pan with batter. Bake 45 to 50 minutes, until a toothpick comes out clean. Cool for 15 minutes, then invert onto a rack to cool completely. Dust with powdered sugar before serving. Enjoy!