Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
For the cake: In a large bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. In the bowl of an electric mixer, beat the butter, extracts and brown sugar until light and fluffy. Add the eggs, 1 at a time, and beat until combined. Add the oil and beat until incorporated. Mix in the melted chocolate until well combined. With the mixer on low speed, alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture.
Using a 1/4 cup measure, spoon the batter onto the prepared sheets, about 2 inches apart. Bake until puffed and set, about 10 minutes. Transfer to a wire rack to cool completely.
Meanwhile, make the ganache: Place the chocolate in a heatproof bowl. In a medium saucepan, combine the cream, vanilla and salt. Heat over medium heat until steam rises from the cream (but does not boil). Pour the hot cream over the chocolate and cover with plastic. Let stand 10 minutes. Whisk in the almond extract. Cover and refrigerate 2 hours.
To assemble, scoop desired amount of ganache filling onto the flat side of half the cakes. Top each with 2 cherries. Sandwich with the remaining cake halves.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.