Combine the Greek yogurt, buttermilk, honey, eggs, vanilla and almond extract in a mixing bowl. Pour in melted ghee (or coconut oil) and start whisking it in promptly to avoid clumping. Continue whisking until all the ingredients are fully combined and set aside.
Combine the dry ingredients together in a separate bowl and mix delicately with a whisk until fully combined and airy.
Pour the wet ingredients all at once over the dry ingredients and stir until fully incorporated. Transfer the batter to the prepared pan, spread evenly all the way to the edge.
Top with fresh cherries, pressing them delicately into the batter, then sprinkle with the sliced almonds.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool completely to room temperature before to take it out of the pan; then slice and serve.
Keep any leftovers in the refrigerator for up to a week.