Pre heat oven to 350 degrees, butter a 9" spring-form pan dust with ground almonds (or fine, dry unseasoned bread crumbs), shake out extra, set aside.
Drain cherries, then spread in a single layer on several thicknesses of paper towel, while you continue to prepare the torte.
Melt chocolate in double boiler or microwave, watch carefully, don't allow any water to get in the chocolate or it will seize.
Cream the butter, add extracts and sugar, beat well; add eggs one at a time beating after each until mixed.
On low add chocolate, beat until mixed, add almonds, then flour mixing just until incorporated.
Spread about half or a little more of the batter into the pan (it is thick, using an offset spatula helps) place cherries one at a time over batter in a single layer, they can touch the sides, spoon and spread the remaining batter over the cherries, going slow helps prevent pull up.
Bake 45 -50 minutes, the cake will be dry and crusty on top and a toothpick will come out clean. Cool for 15 minutes on a rack, then remove sides of the pan, let stand until almost cool ( to serve warm this is about 30 minutes).
To remove bottom of the pan - cover cake with a rack and flip over, remove pan bottom - you may need to slip a thin spatula between the torte and pan bottom to loosen, cover cake with serving plate and flip back over ( I've been know to serve from the pan bottom, just keep your thin spatula handy).
Note: Almonds should be finely ground in a blender or food processor, they should be almost powdery). Almond meal or almond flour (fancy names for ground almonds) can be found in some health food stores or at Trader Joes, though it can be very pricey under some labels. I prefer the freshness of grinding the almonds myself.
Use real whipping cream unless you have dairy issues; a little kirsch added as you whip it is a nice touch.