1 (6 oz) bottle red maraschino cherries, drained, blotted dry and finely chopped
1 ¾ sticks (14 tbsp) unsalted butter, melted and cooled, plus additional for brushing molds
Put racks in upper and lower thirds of oven and preheat oven to 350°F.
Sift together flour and baking powder into a large bowl.
Add sugar then whisk in eggs, milk, vanilla, almond extract, and remaining 1 ¾ sticks melted butter. Fold into flour mixture until just combined. Fold in cherries gently.
Brush molds with melted butter. Spoon or pipe a rounded tbs of batter into each mold, filling it about two-thirds full.
With two pans per rack, bake switching position of pans top to bottom halfway through baking. It will be about 10 to 12 minutes total or until the edges are golden brown and a tooth pick inserted comes out clean.