Arrange an oven rack in the middle position. Line an extra-large baking sheet with foil and place on the bottom oven rack. Preheat the oven to 350F (177C). Generously coat a 10-cup Bundt pan with baking spray, then also flour the pan.

In a large mixing bowl, sift 240 grams (2 cups) of the flour, almond flour, mahleb, baking powder, and salt. Set aside.

In the large bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and fluffy, 5 minutes.

Reduce the speed to low and add the eggs, 1 at a time, mixing until each incorporates fully before adding the next.

With the mixer off, add half of the dry ingredients. Mix on low speed until it incorporates fully, turn the mixer off again, scrape down the bowl, and add the remaining dry ingredients. Continue mixing for 30 seconds.

Add the yogurt and almond extract. Mix until smooth, 1 more minute.

In a small bowl, stir together the cherries and 7 grams (1 tablespoon) of the flour.

Pour half of the batter into the prepared pan. Press half of the floured cherries into the batter, distributing them evenly. Add the rest of the batter to the pan and press the rest of the cherries evenly into the batter.

Bake until the cake turns golden brown, the top springs back when touched and a toothpick inserted in the center comes out clean, 44 to 46 minutes.

Place the pan on a cooling rack to cool for 10 minutes.

Loosen the cake from the pan by gently shaking it several times. Turn the cake out on the cooling rack to cool completely to room temperature, about 1 hour.

Meanwhile, make the glaze. In a food processor or blender, puree the confectioners' sugar, cherries, and yogurt.

Place a piece of parchment paper or a plate under the cake on the cooling rack. Pour some of the glaze evenly over the cooled cake. Use a pastry brush to brush the glaze evenly over the cake, using the drippings from beneath, as well. Serve remaining glaze with the cake the same day you bake it.