To make the cherry chip cake: remove the maraschino cherries from their juice (remove the stems if they have them) and place on a layer or two of paper towels. Then slice each cherry in half and then each half into 6 pieces (giving you 12 small pieces per cherry. Feel free to chop them smaller if you prefer). Move the sliced cherries onto another paper towel. Once all the cherries are in small pieces, blot them dry with another paper towel and set aside

Next preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.

In a medium to large bowl, whisk together the melted butter (½ cup/113g) and sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (1 tablespoon), kosher salt (½ teaspoon) and baking powder (2 teaspoons).

Whisk in the eggs (2 large). Then add half of the flour (total amount is 1 ¾ cup/219g), once mostly combined stir the maraschino cherry juice (¼ cup/60mL) into the buttermilk* (? cup/160mL) and stir into the cake batter. Take 1 teaspoon of flour and toss it with the chopped maraschino cherries. Now add the remaining flour and flour dusted cherry pieces. Mix until just fully combined.

Pour the batter into the prepared cake pan and drop the pan on the counter 2-3 times to remove any bubbles in the batter.

Bake for 35 - 45 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to cool completely (it can stay in the baking pan) before decorating.

To make the cherry buttercream: Beat the butter (½ cup/113g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high (8 on a KitchenAid) for 5 minutes. Stop about half way through to scrape up and down the bowl.

Add the confectioners' sugar (1 cup + 2 tablespoons/135g) and mix on low until the sugar is incorporated. Add the maraschino cherry juice (2 tablespoons/30mL) and beat on high for another five minutes.

Scrape up and down the bowl, add the vanilla (¾ teaspoon), almond extract (¼ teaspoon) and a pinch of salt and beat 2 minutes more.

Spoon or pipe the frosting over the top of the cooled cake. Slice and serve.