You will need 9 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars with vegetable shortening. Mix flour & baking powder & set aside. Mix cherries, ground almonds and 1/4 cup of flour and set aside. Cream together the
sugar, eggs, cream cheese, butter and almond extract until light & fluffy. Slowly add the flour/baking powder mixture, mixing well. Fold in the cherry/almond/flour mixture until well mixed.

Pour one cup of batter into each prepared jar. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on
a cookie sheet. Place in a pre-heated 325-degree oven for 35-40 minutes. Remove jars from oven one at a time keeping remaining jars in oven.
Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.

Sealed jars may be stored with other canned foods in a cool, dark place, or stored in your freezer. The cake may be eaten as long as the jar remains
vacuum-sealed and free from mold. If you do not choose to freeze your jar cakes, be sure to check the seals on your cakes each month, and throw away
any jars which have lost their seal or have a questionable seal.