Preheat the oven to 325 degrees F, mist a 9x13-inch cake pan with nonstick spray, and line with a half sheet of parchment.

Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.

Mix in the butter on low speed, until the mixture resembles damp sand.

Stir in the eggs, greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.

Transfer the batter to the prepared pan, and bake for 25-30 minutes, or until a cake tester inserted in the center comes out clean or with one or two moist crumbs.

Cool the cakes completely, and cut into quarters.  Fill and frost with Cherry Buttercream, and garnish with Dark Melting Wafers, Valentine's Impressions, and whipped cream.

Place the egg whites and sugar in a mixing bowl. Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.

Whip the mixture on high speed, until stiff peaks form and it has completely cooled.  (It's helpful to place the mixing bowl + whip attachment in the refrigerator to chill for 10 minutes.  There should be no hint of warmth remaining.)

Add the butter, a tablespoon at a time, whipping well after each addition.

Mix in the almond extract and vanilla until well blended.

Beat in the chopped cherries.