Step 1Heat the oven to 375 degrees. Use 1 tablespoon butter to grease a 9-inch removable bottom tart pan; dust with 2 teaspoons cornmeal.
Step 2Using an electric mixer, cream the butter and brown sugar until light in color and fluffy, 1 1/2 to 2 minutes. Scrape the bowl and add the eggs and egg yolks, one at a time, beating thoroughly after each addition. Stir in the almond extract.
Step 3Sift the flour, remaining corn meal, baking powder and salt together and fold into the mixture.
Step 4Spread the batter evenly into the prepared pan. Sprinkle the sugar evenly on top. Bake for 20 to 24 minutes. Remove from the oven and set aside.
Step 1Wash, stem and pit the cherries; set aside. When the cake is removed from the oven, increase the oven temperature to 400 degrees.
Step 2In a bowl, combine the brown sugar, sugar, vanilla bean, brandy and the cornstarch slurry. Whisk until combined.
Step 3Fold in the cherries and place in an 11-by-7-inch glass baking dish. Bake until the cherries are tender, about 10 to 15 minutes. Stir after baking 5 minutes.
Step 4To serve, slice the cake and place on a dessert plate. Spoon cherries and sauce on top of the cake. Add a spoonful of whipped cream and serve.