Preheat your oven to 350ºF and spray 13x9 pan with non-stick pan spray, set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, powdered sugar, salt, vanilla extract, and almond extract until smooth.

Beat in the eggs at low speed, scraping down the sides of the bowl in between.

With the mixer running, add half of the almond flour. Scrape down the sides of the bowl then add the remaining almond flour, as well as the baking powder.

Slowly pour in the milk while the mixer runs on low.

Mix until combined, scraping down the sides of the bowl when needed.

Pour batter into your 13x9 pan and tap on the counter a few times to release any air bubbles.

Bake for 25 minutes, or until cooked through.

Let your cake cool completely while you make the cherry buttercream.

In the bowl of a stand mixer fitted with the paddle attachment, whip together the butter and powdered sugar until light and fluffy. It will take roughly 5 minutes.

Mix in the vanilla bean paste, and salt, until well combined.

Pour in the heavy cream 1 Tbsp at a time until combined, then turn mixer up to medium-high speed and whip until light and fluffy.

Add in the cherry preserves and mix until combined.

Transfer the buttercream into a piping bag fitted with a star tip.

Using a 2 inch round cookie cutter, cut out 12 cake rounds.

Pipe the cherry buttercream onto each of the cake rounds.

Place another cake round on top of each layer of buttercream.

Pipe a rosette on the top of each cake round.

OPTIONAL: Place 1/8 cup of cherry preserves in a blender with 1 tbsp of water and blend until smooth. Drizzle the tops of each little layer cake with the cherry mix, add some slices almonds for decoration.