Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
Pour batter into pan.smoothing top with rubber spatula.
Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
Remove from bottle and run a long knife around sides of cake.
Invert onto cooling rack and then invert onto serving platter.
Prepare cherry fluff frosting.
Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
Spread frosting over top and halfway down sides of angel food cake and serve immediately.
We usually don't have any leftovers, so I am not sure how well this stores.