Combine all ingredients except the amaretto in a small saucepan. Bring to a boil over medium high heat, then reduce to low and simmer until the liquid has thickened and reduced by half, about 40 minutes, stirring every 10 minutes. Remove from heat, stir in the amaretto, and strain, reserving both the cherries and the syrup separately. Chop up the cherries and set them aside. Keep the syrup in a glass jar to cool to room temperature.

Whisk together all of the ingredients until combined. The amount of cherry syrup and milk depends on how thick you’d like the glaze, and also how thick your cherry syrup turned out. For a thicker glaze consistency, use less liquid. For a thinner glaze, use more liquid.

In a medium-sized bowl, stir together the all-purpose flour, almond flour, baking powder, salt, cinnamon, and nutmeg until combined. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment at medium high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, waiting until each egg has been fully incorporated before adding the next one. Scrape down the sides of the mixing bowl as needed. Add the oil and mix until combined.

Alternate between adding the flour mixture, the milk, and the amaretto in three increments. Add the vanilla and almond extracts and mix until combined and a smooth batter forms, scraping down the sides of the bowl as-needed and taking care not to overmix the batter.

Grease the interior of a 10-cup capacity bundt pan with cooking spray and dust with almond flour, then place it on a lipped baking sheet. Pour two-thirds of the batter into the pan, then sprinkle the chopped cherries along the center of the batter away from the edges of the pan. Cover the cherries with the remaining third of the batter. Place the pan in the oven and bake until a toothpick inserted into the bundt comes out clean and it’s golden, about 45 to 55 minutes.

Place the pan on a wire rack to cool for 15 minutes before flipping the pan to unmold the bundt cake. Allow it to continue to cool completely on the rack.

Once cooled, top with the cherry amaretto glaze, then place the fresh cherries on top of the bundt in a circle, and sprinkle with the chopped pistachios or almonds. Slice and enjoy! Cake leftovers can be kept in an airtight container in the refrigerator for up to 1 week. Just bring to room temperature before eating (it will make the cake more tender than if you serve it chilled).