Wash the jars, lids and rings in hot soapy water and rinse well. Allow the jars to air dry.Once the jars are dry, generously grease the inside of each jar with butter.
Stir together the 2 cups flour and the baking powder.
In a separate bowl, mix together the cherries, ground almonds and 1/4 cup of flour; set aside.
Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Add the eggs and continue beating until well blended. Slowly add the flour mixture, mixing well. Fold in the cherry mixture until well blended.
Divide the batter among the jars, filling them about half full. Wipe any batter off the rim of the jar. Place jars on tray and put in steam oven.
Process for 35 to 40 minutes, or until a skewer inserted into the cakes comes out clean.While the cakes are steaming, place the lids and rings in the steam oven to sterilise.
Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week. Sealed they will last up to 6 months in a cool, dark place.