• Preheat your oven to 350°F. Grease and flour two 9-inch round pans.
• In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended.
• Add the shortening to the dry ingredients and set the bowl aside.
• In another bowl, mix together the milk, cherry juice, and extracts.
• Pour the wet mixture into the bowl with the dry ingredients and shortening. Use an electric mixer to beat the mixture for 2 minutes until evenly blended.
• Add the egg whites and beat for an additional 2 minutes.
• Gently fold in the chopped cherries.
• Divide the batter evenly between the two greased and floured pans.
• Bake in the preheated oven for 25 to 30 minutes. Check for doneness using a toothpick inserted in the center; it should come out clean.

Buttercream Frosting

• In a large mixing bowl, combine the butter and powdered sugar. Gradually add the milk and cherry juice while beating the mixture until light and fluffy.
• Stir in the extract of your choice (vanilla or almond).
• If needed, add more milk a few drops at a time until the frosting reaches a smooth and spreadable consistency.