Instructions: Cream butter and sugar. Add eggs one at a time, beating till mixture is light and fluffy.

Add extracts.

Sift together dry ingredients, add alternately with sour cream to creamed mixture.

Spray 9-cup tube pan with PAM (or grease and flour).

Spread 2/3 of batter in pan, making a trough in center of batter with spoon, keeping away from sides of pan.

Lift one cup of cherries out of can with slotted spoon to eliminate juices; spoon into trough and cover with remaining batter.

Bake at 350 degrees 40 to 45 minutes or until cakes tests done.

Cool in pan 5 minutes. Turn out of pan to cool completely.

Drizzle with Glaze #2 (see frosting section) and decorate with 8 cherries; then spoon remaining cherry pie filling into center of cake.

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