1. Heat oven to 350°F. Grease and flour two 9-inch round layer pans.
2. Beat butter and sugar in large bowl until creamy. Add eggs, almond extract and vanilla; beat until light and fluffy. Stir together flour, cocoa and baking soda; add to butter mixture, alternately with sour cream, beating well after each addition. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Lightly press cherries between layers of paper towels to remove excess moisture.
4. Prepare WHIPPED CREAM FILLING. To assemble, place one layer, rounded side down, on serving plate; spread with 1/2-inch layer of whipped cream. Reserve 12 cherries; place remaining cherries over top. Place second layer, rounded side up, on top of cherries; spread and garnish top with remaining whipped cream. Cover; refrigerate until serving time. Garnish with reserved cherries. Cover; refrigerate leftover cake. 10 to 12 servings.
WHIPPED CREAM FILLING: Beat 2 cups (1 pt.) cold whipping cream, 1/3 cup powdered sugar and 1 teaspoon almond extract in large bowl until stiff. Use immediately.