Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray, then lightly spray again. Line bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.

Pit the cherries and cut each one in half. Place a length of doubled paper towels on a work surface. Spread out the cherries on the paper towels then tightly roll up the cherries and paper towels. Allow the cherries to sit rolled up until ready to use.

In a medium-size bowl, whisk together the yogurt, sugar, and eggs and extracts until nice and smooth.

Sprinkle the baking powder and salt over the top and whisk to combine. Add the flours and whisk just until flour is incorporated.

Add the oil and whisk well until smooth.

Transfer the batter to the prepared pan. Sprinkle the cherries over the top.

Bake for 35-45 minutes until the cake feels springy to the touch and a toothpick inserted into the center comes out clean.

Cool cake on a cooling rack for 5 minutes; then invert it out of the pan onto the rack.

Combine the water, extracts and powdered sugar in a small bowl and stir until smooth. Brush the glaze all over the cake while it’s warm.

Allow cake to cool completely before serving, and sprinkle the top with powdered sugar if desired.