In a medium saucepan, combine the dark sweet cherries, sugar, brandy (or water), and lemon juice. Cook over medium heat, stirring occasionally, for about 10-15 minutes until the cherries start to soften and break down.

Once thickened slightly, add a cornstarch mixture, stirring constantly until bubbling and thick. Remove from heat and let cool completely.

In a large mixing bowl, cream the softened unsalted butter with sugar using an electric mixer until light and fluffy, about 3-5 minutes.

Beat in room temperature eggs one at a time, adding the almond extract as you go.

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.

Alternately add the dry mix and buttermilk to the butter mixture, starting and ending with dry ingredients.

Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.

Evenly divide the cake batter into the prepared pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cakes to cool in the pans for 10 minutes before flipping onto wire racks to cool completely.

While the cake layers are cooling, make the buttercream by whipping the softened unsalted butter in a large bowl until fluffy.

Gradually add the icing sugar and heavy cream, mixing on low speed to avoid a sugar cloud.

Incorporate the almond extract and pink food coloring until the desired shade and consistency are achieved.

Adjust with more cream or sugar as needed for a smooth, spreadable texture.

Once the cake layers are fully cooled, place one layer on a serving platter.

Spread a generous amount of cherry filling over the top, followed by a layer of the prepared buttercream.

Gently place the second layer on top and frost the entire cake with remaining buttercream.

Use a piping bag to create decorative rosettes along the edges, and top the cake with maraschino cherries.

Chill for at least 30 minutes to set the layers before serving.