Preheat your oven to 350°F (177°C) and prepare an 8½-inch loaf pan by generously spraying it with nonstick cooking spray.

In a large mixing bowl, combine the eggs, Greek yogurt, buttermilk, melted unsalted butter, vanilla extract, almond extract, and granulated sugar. Beat until well combined and creamy.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Sift this dry mixture into the wet ingredients, gently folding until just combined.

If using fresh cherries, pit and quarter them. Toss the prepared cherries with cornstarch to coat them lightly. Fold the cherries and sliced almonds into the batter, reserving a few for topping.

Pour the batter into the prepared loaf pan, spreading it evenly. Top with reserved cherries and sliced almonds. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Remove from the oven and let cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.

Prepare the almond glaze by whisking together confectioner’s sugar, almond extract, and cream until smooth.

Once cooled, drizzle the glaze over the top. Allow the glaze to set for a few minutes before slicing.