Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2 inch tall sides) with baking spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.

Combine the chopped cherries and 1 tablespoon sugar. Stir well and set aside (the sugar will cause the cherries to release their juices).

In a large bowl, combine the yogurt, sugar, and eggs and extracts, stirring until well blended. Add the baking powder and salt. Stir until well incorporated. Add the all-purpose and almond flours and stir just unit the flour disappears.

Add the oil and stir well. Don't worry, at first it will seem to separate, but keep stirring till smooth. This might take a minute or so.

Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. While the cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely before topping with the icing.

While the cake is baking, make the glaze by combining the apple (or orange) juice, powdered sugar and extracts in a small bowl. Stir with a whisk until nice and smooth. Cover and set aside.

While the cake is cooling, make the icing by combining the soft butter, cherries and half and half (or milk). Stir to combine, then add the powdered sugar and stir until nice and smooth. You want a thick but spreadable icing. If too thick, add a bit more half and half. If too thin, add a bit more powdered sugar.

Spread the icing over the top of the cake, swirling with the back of a spoon for a decorative affect. Allow the icing to set for 10-15 minutes before serving.