Almond cake

1. Pre heat oven to 350 F. Line 8 inch baking pan with parchment paper. Then set aside.
2. In a bowl whisk all purpose flour, almond flour, baking powder and a pinch of salt. Sift until no more clumps of almond flour. Set aside.
3. To a mixer bowl, add eggs, oil and sugar. Beat until just combined.
4. Add the sour cream, vanilla extract, lemon juice and almond extract. Beat on low speed until incorporated.
5. Add the flour mixture and beat on low speed until just combined.
6. Pour into prepared baking pan. Bake for 30 minutes or until toothpick inserted comes out clean. Cool completely.

Cherry sauce

1. To a sauce pan add water, sugar and cornstarch. Stir on medium heat until sugar dissolves.
2. Add the cherries and lemon juice. Cook until bubbly and thickened. Add more sugar or lemon juice if needed. Set aside to cool completely.

Cheesecake filling

1. Beat heavy whipping cream until stiff peaks form. Set aside.
2. Carefully scoop out the center of the cake layer. Leaving approximately a 1 inch border around the cake. Be careful not to go too deep into the cake. You still want the cake to have a bottom. Place the scooped out cake bits into a mixer bowl.
3. Add cream cheese to the mixer. Beat the cake bits and cream cheese until combined. The cream cheese mixture will be slightly smooth with bits of cake.
4. Add the whipped heavy cream and beat on low speed until combined.

Assembly 

1. Add the cream cheese filling to the center of the cake. Evenly smooth out the filling.
2. Add the cherry sauce on top. Add almonds if desired.