Preheat the oven to 375°F. Line with paper, or lightly grease a 12-well muffin pan., Cream the butter and sugar until fluffy. Beat in the eggs, one at a time. Add the almond extract., Sift together the dry ingredients and add them to butter/sugar mixture alternately with milk. Gently fold in almonds and cherries., Spoon muffin batter the pan; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake for 25 to 30 minutes, or until muffins test done., Store at room temperature for 3 days, or freeze for up to a month.