1. Preheat the oven to 175°C (350°F).

2. Grease and flour a 24 cm (9.5-inch) round cake pan.

3. In a small bowl, beat the softened butter, sugar, and vanilla sugar together until smooth.

4. Add the eggs one at a time, beating well after each addition.

5. In a separate bowl, whisk together the flour, baking powder, and salt.

6. Gradually fold the dry ingredients into the butter mixture until just combined.

7. Spread the batter evenly into the prepared pan.

8. Arrange the cherries, cut side up, over the top of the batter in concentric circles.

9. Sprinkle the toasted flaked almonds evenly over the cherries.

10. Place the pan on the lower rack of the oven and bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.

11. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

12. Serve at room temperature.