Preheat oven to 325°F.
Turn the base of an 8-inch springform pan upside down so you can easily slide the cake onto a serving platter. Line the bottom with a round piece of parchment paper, then lightly spray the pan with vegetable cooking spray. Set aside.
In a large mixing bowl whisk together 2 cups of the flour, salt, baking powder, baking soda and ¾ cup of granulated sugar. Make a well in the center and set aside.
In a small bowl combine 1 cup of the chopped cherries with the remaining ¼ cup of flour. Toss to coat. Set aside
In a separate small mixing bowl lightly whisk the eggs. Add the sour cream, melted cooled butter, vanilla, almond extract and the Kirsch, if using. Fold together with a rubber spatula until blended. There may be some small sour cream lumps, this is okay. Add the sour cream mixture to the flour and sugar. Fold together until the dry ingredients are moistened. The batter will be very thick and at first you may not think there is enough liquid. Keep folding gently until it comes together.
Gently fold in the 1-cup of chopped cherries and any extra flour left in the bowl. Scoop the batter into the prepared pan and spread evenly. Allow the unbaked cake to rest at room temperature for 15 minutes before baking.
While the unbaked cake is resting scatter the remaining ½ cup of halved cherries on top, then sprinkle with sliced almonds and 2 teaspoons coarse or granulated sugar. Bake at 325°F for 65-75 minutes or until a toothpick inserted in the center comes out with no wet batter; moist crumbs are good. The top should be golden brown.
Cool for 15 before removing the sides of the pan. Continue to cool on a wire rack and serve warm or at room temperature. Delicious served warm with a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days.