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Start by emptying the maraschino jar into a colander over a bowl to drain the cherries and reserve the syrup.
Once the cherries have drained toss them with the ground almonds.
In a large mixing bowl combine the flour, sugar, baking powder and salt.
Cut in the butter until crumbly then add the eggs, vanilla and cherry syrup.
Mix until smooth.
Fold the cherries in using a spoon.
Spread the batter into a well greased 9 X 5" loaf pan.
Bake at 350 F for 1 hour and 20-30 minutes or until a cake tester comes out clean.
Cool on rack 20 minutes then remove, cover with a clean towel and cool completely before slicing.