Butter brioche mold and sprinkle with flour.
Beat butter with sugar and eggs until creamy. Combine flour with almonds and baking powder. Combine flour with milk and gradually add to butter.
Rinse and dry cherries, pit and lightly sprinkle with flour. Combine cherries with batter and put into mold.
Bake in preheated oven at 180°C (approximately 350°F) for 45-60 minutes (inserted toothpick should come out clean).
Remove cake from oven, let cool, invert onto cake plate and cool completely. Dust with powdered sugar and garnish with candied cherries, if desired. Serve.