Preheat the oven to 180C/350F. Grease two x 6-ring doughnut tins.
In a large bowl, mix together the flour, sugar, baking powder, bicarbonate of soda and salt. Add in the egg, Greek yoghurt, vegetable oil, milk, vanilla extract and almond extract. Stir together with a wooden spoon until just combined.
Spoon the mixture into a piping bag with no nozzle (or a plastic sandwich bag with the tip cut off to give a ¾” hole). Pipe the mixture into the doughnut rings. Sprinkle on the chopped glace cherries.
Place in the oven and cook for 12-14 minutes until the doughnuts are golden and risen. Remove from the oven. Leave the doughnuts to cool in the trays.
Place the icing sugar in a large bowl along with the almond extract and half of the milk. Stir with a whisk. Keep adding milk a little at a time, stirring after each addition, until you get a thick icing that coats the back of the spoon.
Remove the doughnuts from the trays. Dip the smooth side into the icing and allow any excess to drip off. Place on a plate and sprinkle on chopped cherries and almond flakes before serving.