Preheat oven to 350°F. Line a 12-cup muffin tin with liners or lightly spray with oil.

In a large mixing bowl, whisk together flour, granulated and brown sugars, baking powder, and salt until combined.

In a separate bowl, whisk together butter, vanilla and almond extracts, eggs, and buttermilk until thoroughly combined.

Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk until just combined. Fold in the cherries and chocolate chips.

With an ice cream scoop, spoon the batter into the prepared muffin cups, filling them approximately two-thirds full. Sprinkle the tops each with 1 tablespoon of the sliced almonds.

Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and allow the muffins to cool for 10 minutes in the pan.

Turn the muffins out of the pan. Serve immediately or at room temperature. The muffins will keep for 2 days in an airtight container.