Preheat oven to 350 degrees. Line (2) 8" loaf pans with parchment paper. (You can also use 1 large 9" pan, or 4-mini 6" loaf pans.) Set prepared pans aside.

Combine dry ingredients in mixing bowl; flour, baking soda and salt. Set aside.

In another bowl, combine the sugar, oil, milk, egg and almond extract. Whisk these wet ingredients together until smooth.

Gradually add the dry ingredients, a few spoonful's at a time, to the wet ingredients. Using a whisk, mix together until all ingredients are completely incorporated and smooth.

Chop 1/2 cup of the sliced almonds. Fold in the chopped almonds along with the cherries. Mix together until just incorporated. Pour batter into prepared loaf pan(s) and top the batter with the remaining 1/4 cup of sliced almonds.

Bake at 350 for 45-48 minutes for the 8" pans. (50-55 min. for large 9" pan, and 40-45 minutes for the mini loafs.) To test for doneness; insert a toothpick into the center of the loaf. If it comes out clean (no crumbs sticking), the bread is done baking.

Let loaves cool in the pan for 10 minutes. Remove from pan(s), then let cool completely on a cooling rack.