Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time.
Fold in the ground almonds, cocoa powder and baking powder.
Fold in the melted chocolate and chocolate chips until thoroughly combined.
Spoon the mixture into a 23cm loose-bottomed flan tin. Level the mixture with the back of a spoon.
Take the cherries out of the cherry pie filling (let the excess sauce drip off and reserve this sauce) and scatter on top of the cake. Push into the mixture slightly.
Arrange the fresh cherry slices on top of the cake - cut side up. Push them in to the mixture slightly too.
Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean.
Take out of the oven. Mix 2 tbsp of the cherry pie sauce with 2tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry pie sauce swirled into the cream and a few fresh cherries to decorate.
You can serve this cake warm (tastes great with ice cream) or room temperature.
Any leftover cake can be covered and stored at room temperature for up to three days..Nutritional Information is per serving, without serving suggestion of whipped cream.