Drain the cherry juice into a measuring cup. Reserve 1/2 cup.
Chop the cherries into quarters. Add flour and coat well. Set aside.
Cream the butter and sugar in a large mixer.
Add the eggs and almond extract. Mix.
Add the flour and juice/buttermilk alternately. Mixing well.
Stir in the mini chocolate chips and finally, the chopped cherries (gently).
Pour into a bundt pan and bake at 300 for approx. 1 hour and 45 minutes. Or until a knife inserted, comes out mostly clean. Cool for 15 minutes in the pan and then turn out onto a cake platter. Cool and then drizzle with buttermilk glaze.
Buttermilk glaze: Pour 2 T of the reserved cherry juice into a bowl along with 2 T buttermilk. Add 2 cups of confectioners sugar, 4 T of melted butter and 1/2 tsp almond extract. Mix well and pour over top of pound cake, once cooled.
You can add finely chopped cherry pieces to the glaze for a pretty presentation.
Mini chocolate chips can be sprinkled on top of the glaze for a different look.