Preheat oven to 350°F. Spray 8- or 9-inch cake pan well with cooking spray. Line with parchment paper on the bottom and sides. Finely grind 1-1⁄4 cups almonds in food processor (you should end up with 1 cup); combine with cherries in small bowl. In separate bowl, place flour; take out 1 Tbsp. flour and stir into cherry mixture. To the remaining flour add baking powder and salt; whisk to combine. Cream butter and sugar with electric mixer for 3 minutes, or until light and fluffy. Add eggs, one at a time, beating well and scraping down sides of bowl after each addition. Add flour mixture and fold together. Stir in the cherry mixture. Finely grate lemon peel into the batter and add juice of the lemon; stir to combine. Pour the batter into the prepared pan. Sprinkle with remaining 1⁄4 cup sliced almonds and turbinado sugar on top. Bake 50 to 75 minutes or until cake is golden brown and toothpick inserted into center comes out clean. Cool in pan 15 minutes then remove from pan to wire rack. Cool completely. Serve topped with whipped cream, if desired. Cake is best eaten in first day or two. To store leftovers wrap tightly in plastic wrap and freeze. Makes 8 servings.