Preheat the oven to 325°F (160°C) and set a rack in the center. Coat three identical 9x5-inch (23x13-centimeter) loaf pans with cooking spray and line each with a parchment sling.

In a medium bowl, whisk the flour, baking powder, and salt.

In a stand mixer, beat the almond paste and sugar until the almond paste is in pea-sized pieces. Add the butter and beat until smooth.

Add the egg yolks one at a time, then add the milk, almond extract, and vanilla. Mix until combined.

Reduce the speed to low and add the flour mixture in two parts, mixing until combined. Transfer the batter to a large bowl.

Clean the mixer bowl and beat the egg whites to medium-stiff peaks. Fold one-third of the egg whites into the batter, then fold in the remaining egg whites.

Divide the batter into three bowls. Mix cocoa powder and boiling water into one bowl, add pistachio extract and food gel to the second, and cherry preserves to the last.

Transfer each batter to its own loaf pan and spread evenly. Bake for 40 to 50 minutes, then cool for 20 minutes in the pans.

Trim the tops of each layer to create a level surface. Assemble the cake by layering the pistachio, cherry, and chocolate layers with raspberry preserves in between.

Wrap the cake tightly in plastic wrap and refrigerate for at least 4 hours or overnight.

Make the glaze by heating heavy cream and corn syrup, then pouring it over chopped chocolate. Stir until melted and let cool.

Remove the cake from the refrigerator, pour the glaze over it, and smooth the sides. Garnish with chopped pistachios and cherries.

Refrigerate to set for 1 hour before serving.