Coat a 6-quart electric pressure cooker with cooking spray. In a medium bowl, mix granulated sugar, flours, 2 tablespoons of the cocoa powder, the baking powder, and salt. Stir in dried cherries. In a small bowl, combine milk, applesauce, and almond extract. Stir into flour mixture. Dough will be thick. Spread in bottom of pressure cooker. In a medium bowl, combine brown sugar and remaining 4 tablespoons cocoa powder. Slowly pour in boiling water; whisk to mix well. Gently pour over batter in pressure cooker. Lock lid in place. Set cooker on high pressure to cook 12 minutes. Let pressure release naturally for 15 minutes. Carefully release any remaining pressure. Open lid carefully. Cool cake for 15 minutes in the pot. Serve with sauce from the bottom of the pot and, if desired, frozen yogurt.