Preheat oven to 350°F (175°C). Lightly grease and flour a 9-inch cake pan or bundt pan.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In another bowl, combine the eggs, buttermilk, oil, and vanilla extract until smooth.

Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.

Add the hot coffee to the batter and gently fold until the batter is smooth. It will seem thin.

Pour the batter into the prepared pan and bake for 30-35 minutes (9-inch pan) or 40-45 minutes (bundt pan), until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely before slicing.

While the cake cools, make the topping: whisk 2 tablespoons cherry juice with cornstarch to make a slurry.

In a saucepan, combine the cherries, sugar, almond extract, vanilla extract, and remaining cherry juice over medium heat.

Add the cornstarch slurry to the cherry mixture and whisk constantly until the glaze thickens and is glossy.

Let the cherry topping cool completely before topping the cake. Serve slices generously covered with the topping.