Preheat the oven to 375°F. Grease a 9x5 inch loaf pan or three mini loaf pans and set aside.

In a large bowl, beat the softened butter and granulated sugar until pale and light in texture, about 2–3 minutes.

Beat in the eggs one at a time, then mix in the vanilla and almond extract until combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Add half the dry ingredients to the wet mixture and fold gently. Stir in the sour cream, then add the remaining dry ingredients. Mix only until mostly incorporated — a few streaks are okay.

Gently fold in the frozen cherries just until distributed.

Pour batter into the prepared pan(s). Bake in the preheated oven until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs, about 45–55 minutes for a full loaf.

Let the loaf cool in the pan for 5 minutes, then turn it out onto a wire rack to cool slightly.

While the loaf cools, whisk powdered sugar, milk, and almond extract until smooth.

Toast sliced almonds in a dry skillet over medium heat until lightly browned and fragrant.

Drizzle glaze over the warm loaf and sprinkle with toasted almond slices. Let the glaze set a few minutes before slicing.