For the Cake:

1. Preheat the Oven:

• Preheat to 350°F. Grease and flour two 9-inch heart-shaped pans (or round pans).

1. Prepare the Dry Ingredients:

• In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the shortening until the mixture resembles coarse crumbs.

1. Combine Wet Ingredients:

• In a separate bowl, mix milk, cherry juice, vanilla, and almond extract.

1. Mix the Batter:

• Gradually add the wet ingredients to the dry mixture. Beat with an electric mixer on medium speed for 2 minutes until well blended.
• Add egg whites and beat for an additional 2 minutes. Fold in chopped cherries (and nuts if using).

1. Bake:

• Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• For a sheet cake, bake for about 45 minutes. For a Bundt pan, bake 55-60 minutes.

1. Cool:

• Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Buttercream Frosting:

1. In a bowl, beat butter with powdered sugar, adding cherry juice (or milk) gradually until smooth and fluffy.
2. Mix in almond extract and food coloring (if using). Adjust consistency with more milk if needed.

7-Minute Frosting:

1. In a heavy saucepan, combine sugar, salt, cream of tartar, egg whites, and water.
2. Beat with an electric mixer over low heat for 7 minutes until stiff peaks form.
3. Remove from heat, stir in vanilla extract and food coloring (if using).

Assembly:

• Frost the cooled cake with either buttercream or 7-minute frosting. Decorate with maraschino cherries as desired.