Preheat oven to 350°F.
Drain cherries and reserve 6 cherries for garnish; roughly chop remaining cherries.
In a medium bowl, whisk together eggs, orange zest, ¾ c bourbon and vermouth until combined. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Blend with an electric mixer on low speed, adding butter, 1 chunk at a time. When all butter has been incorporated, beat at medium-low speed until mixture is crumbly, about 30 seconds.
With mixer on low, add egg mixture in a steady stream. Scrape down the sides of the bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Stir in chopped cherries.
Lightly grease or spray a nonstick Bundt pan, and pour batter evenly into pan. Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 40-45 minutes. Let cool in the pan for 15 minutes.
While the cake is cooling, make the glaze. In a small bowl, mix together the powdered sugar and 2 tbsp of bourbon until smooth.
Turn the cake out onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries.
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