Chocolate Christmas Cherry Pound Cake

1 cup maraschino cherries - well drained, some halved, some left whole
1/2 cup coarsely chopped semi-sweet chocolate, chocolate chips
1/2 cup unsalted butter
1 cup sugar
2 eggs
1/2 cup warm milk
1 teaspoon pure vanilla
1/4 teaspoon almond extract
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Cherry halves for garnishing


Preheat oven to 350 F. Spray an 8 by 4 inch loaf pan with non-stick cooking spray. You may also use a 6 cup Bundt pan or an 8 inch layer pan. Prepare cherries and set aside. In a mixer, cream the butter with the sugar until light and fluffy. Add eggs and blend very well. Add vanilla and almond extracts. Alternate warm milk (warm, not hot) with flour, baking powder and salt to make a smooth batter. Add chocolate and cherries. Make sure batter is well combined. Spoon batter into pan. Top with cherry halves if desired, pressing lightly into batter. Bake until cake tests done - about 45 minutes. Cool ten minutes before removing from the pan.