Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray.
Mix together the crumble ingredients until it resembles sand and crumbs. Set aside.
Beat the butter and sugars until light and creamy. Add the eggs, sour cream, and vanilla and beat again.
Stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly mix the dry ingredients into the butter mixture.
Add the shredded zucchini, diced cherries, and pecans and stir gently.
Spoon the mixture into the prepared pan. Top with the crumbs. Bake for 55-60 minutes.
Remove from the oven and cool completely. Remove the sides of the springform pan.
Whisk together the powdered sugar and milk. Drizzle on top of the cake and let set.