Pulse dried cherries, fresh cherries and amaretto in food processor. Set aside. The dried cherries will absorb amaretto.
Sift flours with baking soda. Set aside.
Cream butter and sugar in a stand mixer. Add eggs one a time while mixing at medium speed. Scrape down sides of mixing bowl. Add sour cream and almond extract. Mix well to ensure the batter has no lumps and is an even consistency.
Add flour mixture to batter. Mix briefly just to incorporate.
Pour half of the batter into a prepared bundt pan. Spoon in cherry mixture. Pour remaining batter over cherries.
Bake in preheated 300℉ oven for approximately 1 hour. Check by inserting a toothpick into the center of cake. If it comes out with wet batter, continue baking. The toothpick should have only small moist crumbs on it when done.
Let cool completely before removing from pan. Mix powdered sugar, milk and extract together until no lumps appear. Glaze can be made thicker by adding less milk or thiner by adding more. Drizzle half of glaze over cake, let absorb and then drizzle on remaining glaze.
*Please use as many organic ingredients as possible.*