Pre-heat the oven to 175 C/Fan. Grease and put parchment paper in a 1,5-litre pan.
Pit and half the cherries. Dust with brown sugar.
Mix flour, baking soda, vanilla, salt, black pepper and cinnamon in a bowl and put aside.
Beat butter and sugar creamy. You get the best result if you use a mixer. Whisk in the egg and almond milk. Fold in the flour mix into the butter mix with a rubber spatula.
Pour the batter into the prepared springform. Spread the cherries on top of the cake. Dust the cake with 1-2 tbsp brown sugar.
Bake in the middle of the oven for ten minutes. Lower the heat to 150 C/fan and bake for an additional 40 minutes.
Let it cool for about 30 minutes and sprinkle the cake with icing sugar.