Martha Stewart's cherry sheet cake and warm almond-cherry cake are some good recipes that incorporate cherries. Fresh cherries that are in season are ideal for this recipe, but when not readily available, they can be substituted with the frozen variety.
To prepare Martha Stewart's cherry sheet cake, preheat the oven to 325 degrees Fahrenheit, and butter a rectangular baking sheet. Combine 2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder and 1/4 teaspoon of salt in a bowl. Using a separate bowl, mix 1 cup of unsalted room temperature butter and 1 cup of sugar until fluffy. Beat in 3 large eggs, one at a time, and follow with 1 teaspoon of vanilla extract. Slowly mix in the dry ingredients until the batter forms into a cookie-dough consistency. Evenly spread the batter into the greased cake pan, and then sprinkle on 1 pound of cherries. Bake the cake for 35 to 40 minutes until golden brown.
To make Martha Stewart's warm almond-cherry cake, preheat the oven to 350 degrees, and butter and flour a round pie dish. This recipe follows the same steps as above but with 1 cup of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 3/4 cups of sugar, 8 tablespoons of butter and 1/2 teaspoon of almond extract instead. Sprinkle 12 ounces of cherries and 1/2 cup of sliced almonds atop the prepared pie plate and batter. Bake the cake for 45 to 50 minutes until an inserted toothpick comes out clean.