Add the butter to a 10 inch dutch or cake pan and swirl around to evenly coat the bottom. Grease the walls with additional butter or cooking spray. Sprinkle the brown sugar in the bottom of the Dutch oven or pan and lightly mash around with a spatula to create a crust.
Place the pineapple rings in an even layer on top of the brown sugar.
In a small mixing bowl combine the cherries and almond extract. Place the cherries in the center holes of the pineapples.
In a medium bowl, combine the flour, baking powder, and salt.
In a large bowl, lightly stir together the Crisco and sugar. Whisk in the egg and vanilla until smooth. Whisk in the milk.
Slowly stir the flour mixture into the milk mixture and fold in with a spoon. Be careful not to over stir. Spread the cake batter evenly on top of the pineapples.
Bake in a preheated oven at 350 degree F for about 40 minutes or until an inserted toothpick comes out clean.
Meanwhile, in a small bowl combine 1 ½ tablespoons of the leftover pineapple juice and 1 ½ tablespoons of the cherry juice. When the cake is done baking, poke several holes in the cake and pour the pineapple juice mixture evenly on top. Let the cake rest for 2 to 3 minutes.
Score the outside edge of the cake and place a plate over the cake and invert. Let the cake rest for about 5 minutes to let the juices run down from the bottom of the Dutch oven or pan before removing. Remove and serve.
