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Preheat your oven to 180°C (350°F) and prepare a cake pan by greasing it.
In a mixing bowl, combine the lemon zest and granulated sugar, then mix in the unsalted butter and olive oil until the mixture is smooth.
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the ricotta, vanilla extract, and almond extract until well blended.
In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the pitted cherries, being careful not to break them.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.