Preheat the oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining the bottom with parchment paper and spraying with nonstick cooking spray.

In a large mixing bowl, whisk together the cake flour, baking powder, and kosher salt.

In your stand mixer, cream together the granulated sugar, butter, vanilla extract, and almond extract on medium speed for about 3-4 minutes, until light and fluffy.

Add the egg whites, one at a time, ensuring each is fully incorporated before adding the next. Gradually alternate adding the flour mixture and whole milk.

Evenly distribute the batter into the prepared pans. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for about 10 minutes, then transfer them to a wire rack.

Chill your mixing bowl and whisk attachment in the freezer for about 15 minutes. Whip together the softened cream cheese and granulated sugar until smooth, then gradually pour in the heavy cream while mixing until soft peaks form.

Add the vanilla extract and pinch of salt, mixing to combine.

Start with one layer of cake, adding a layer of whipped cream followed by a layer of cherry pie filling. Repeat this process for the remaining layers.

Frost the sides and top with any remaining whipped cream, then garnish with white chocolate curls and fresh cherries.