Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined. Gently fold in the chopped fresh cherries.

Spoon the batter evenly into the prepared cupcake liners, filling each two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Store the cooled cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature before decorating and serving.