Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.

Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.

In large mixing bowl cream butter, add sugar until smooth. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.

Add vanilla and almond extracts, mix well.

Alternately add flour and buttermilk. Mix, until just combined.

Stir in food coloring, then cherries.

Divide evenly among 8" rounds.

Bake cakes approx. 37- 42 minutes.

Cool cake rounds for 10 minutes before removing cake to cooling rack.

Frost with Cherry Buttercream when completely cool.