Preheat oven to 350 degrees F. Coat a 9-inch round or square baking dish with nonstick cooking spray.
For the cake:In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
In a large mixing bowl using an electric hand mixer, cream together the softened butter and sugar for two or three minutes. Add egg, lemon juice, lemon zest, vanilla and almond extracts. Beat another minute or two, or until well combined. Add flour, a little at a time, alternating with buttermilk, beating just until each addition is incorporated. Batter will be thick.
Transfer batter to prepared baking dish. Place pitted cherries over the top of batter and lightly press them down.
For the crumb topping:Toss together the brown sugar, white sugar, flour, almonds, and salt until well combined. Add melted butter and stir again. When it is well mixed, work the mixture between your hands until it begins to hold together. Crumble it up and sprinkle it over the top of cake.
Bake for 40 to 45 minutes. Remove from oven when center appears to be set and crumb topping is golden brown. Allow to cool for about 15 minutes before slicing and serving.