In a large saucepan combine the cherries, sugar, lemon juice and 1/4 cup water and bring to a boil.
In a small bowl combine the remaining 1 tablespoon water and cornstarch. Mix together to form a slurry.
Add the slurry to the cherry mixture and boil for one minute, until thickened. Set aside.
Preheat the oven to 350°. Spray a 10" springform pan with vegetable spray. Cut a round of parchment paper to fit the bottom of the pan and lay it inside the pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat after each addition until smooth. Mix in the almond and vanilla extract. Add half the flour mixture to the butter, mixing just until blended. Add half of the greek yogurt and mix to blend. Mix in the remaining flour and beat until just combined and then add the remaining greek yogurt and milk and mix until dry ingredients are combined with wet. Batter will be thick.
Spread 2/3 of the batter evenly in the bottom of the springform pan. Drop cherries by the spoonful over the surface of the batter. Spoon remaining batter in dollops over the cherries.
Bake for 1 hour or until cake is browned and set through. Cool to room temperature on a wire rack.
For The Glaze:
In a small bowl combine the powdered sugar and half and half and whisk until smooth.
Run a sharp knife around the perimeter of the cake pan. Release the springform and transfer the cake to a platter. Drizzle the cake with the glaze and let it set up for about an hour to harden. Serve.