|In large bowl cream sugar and butter, Add eggs, one at a time, beating well after each addition. Blend in almond extract.
Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in the almonds and cherries. Pour into greased muffin tins or paper-lined tins. Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick comes out clean.