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FIRST STEP:Preheat the oven to 350*, grease and flour two round 8 inch cake pans
Drain the cherries, saving the juice to use in the cake and the frosting
SECOND STEP:Finely chop the maraschino cherries and set to the side
Beat the butter and sugar until is is creamy, add the egg whites one at a time, mixing after each
THIRD STEP:Add in the vanilla extract and the almond extract and mix well
In a separate bowl add in the flour, salt, soda and baking powder
FOURTH STEP:In another bowl mix the buttermilk with the cherry juice
Add the flour mix to the butter in three intervals, alternating with the buttermilk mixture
Mix after each addition and scraping the bowl routinely
FIFTH STEP:Stir in the chopped cherries
Divide the batter between two pans, evenly
SIXTH STEP:Bake until a toothpick comes out clean, about 30 to 35 minutes
Let cool in the pans for 10 minutes, then transfer to a wire rack to cool
SEVENTH STEP:For the Frosting: Place the butter and the cream cheese and beat until light and fluffy
Gradually add the powdered sugar and mix until smooth, then add in vanilla and almond extracts, with the cherry juice and mix very well to combine
EIGHTH STEP:Use ½ cup of frosting on the top of the first layer, place the second layer on top and repeat with the frosting on the top layer.
Then frost the sides of the cake