Drain cherries, reserving juice. Add enough water to juice to measure 1/2 cup. Cut cherries into quarters (i used my cooking shears-easier than a knife!)blot dry and set aside.
In large mixing bowl cream butter and sugar. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt and gradually add to creamed mixture alternately with reserved juice. Stir in the cherries and almonds.
Pour into a greased bread loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.