Preheat the oven to 325°F (165°C).

Melt ½ cup butter over very low heat in a 10-inch heavy skillet or cast iron pan. Remove from heat, sprinkle brown sugar evenly into the skillet, and arrange pineapple slices to cover the bottom. Place halved cherries around pineapples. Set aside.

Sift together flour, baking powder, and salt in a bowl. Set aside.

Separate eggs. Place whites in a large mixing bowl and yolks in a smaller bowl.

Beat egg whites on medium speed until soft peaks form. Gradually add sugar while beating until medium-stiff peaks form.

Beat egg yolks at high speed until very thick and yellow. Gently fold egg yolks and the flour mixture into the whites using a wire whisk or rubber scraper in an over-and-under motion until blended.

Fold 1 tablespoon melted butter and almond extract into the batter. Spread batter evenly over the pineapple and cherries in the skillet.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.