Preheat oven to 375 degrees farenheit. Grease 36 miniature (1 3/4 x 3/4-inch) muffin tins.
In medium bowl, combine flour, baking soda and salt; set aside.
In a large mixing bowl, beat butter, sugar and extracts together until light and fluffy. Gradually beat in sour cream. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in currants and cherries.
Spoon into prepared tins, filling almost full. Sprinkle lightly with decorating sugar.
Bake cakes 18 to 22 minutes or until golden brown. Remove from tins and cool on racks. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.