Put the almonds in the bowl, chop: 10 sec. speed. Turbo and set aside.

In the empty bowl, combine butter and sugar, whisk (without butterfly): 1 min. speed 3.

Remove the mixture well from the walls of the bowl and add the reserved almond flour, mix: 30 sec. speed 4.

Set to speed 4 and add the eggs, one at a time and continue for 1 minute.

Combine the flour, baking powder, salt and liqueur, stir in: 1 min. speed 4.

Pour the resulting mixture into a cake pan (20 cm) lined with parchment paper, place the pitted cherries on the surface, pressing them lightly.

Bake in a preheated oven at 180°C for about 45 minutes (always do the toothpick test).

Allow to cool completely and serve... Buon appetito!