Whisk together the eggs and 1/2 cup granulated sugar in a large bowl until light yellow and fluffy, about 2 minutes. Whisk in the cornmeal, flour and salt, smoothing out any lumps. Whisk in the oatmilk and almond extract.

Add the margarine to a 10- to 12-inch cast-iron skillet over medium heat. When the margarine has melted, swirl it around to coat the bottom of the skillet. Right before you are ready to pour the batter into the pan, give the batter another whisk to mix the cornmeal back up since it will settle.

Pour the batter into the pan and cook until the batter begins to set, about 5 minutes. Every few minutes, using a spatula, move some of the batter from the edges to the middle to help it cook. After it starts to firm a bit, distribute the cherries evenly over the surface of the cake.

Bake over medium-high heat on the stovetop to firm up for about 5 minutes, then finish it in a 375-degree oven for 30 minutes.

Remove the cake and immediately sprinkle it with the remaining teaspoon of granulated sugar. Allow to cool slightly before loosening and sliding it onto a plate. Dust with confectioners' sugar, slice, and serve.