Preheat oven to 350°F. Grease a 10-Inch Round Pan and set aside.

In a microwave-safe bowl, melt the butter. Stir in the brown sugar and microwave an additional 60 seconds. Mix well and pour over the bottom of the prepared cake pan. Top with the cherries, in a single layer.

In a medium bowl, combine the flour, nutmeg, baking soda and salt. Set aside.

In a separate medium bowl, beat the butter with the almond extract with an electric mixer until creamy and smooth. Gradually beat in the sugar. Increase the speed to medium-high and continue to beat until light and fluffy - about 4-5 minutes.

Add the eggs to the butter mixture, one at a time, beating well after each addition. With the mixer on low speed, add half of the flour mixture and mix just until combined. Add the sour cream and mix just until combined. Add the remaining flour mixture beating just until smooth. The batter will be thick. Gently spread the cake batter over the top of the cherries with a spatula.

Bake for 45-50 minutes or until the cake is golden brown and the cake tests clean when a toothpick is inserted near the center.

Allow the cake to cool in the pan for 15 minutes. Carefully run a knife around the perimeter of the pan. Cover the cake pan with a cake platter and invert so the cake is on the platter. If any cherries have stuck to the pan, replace them on top of the cake.

To make the almond whipped cream, beat all of the whipped cream ingredients in a medium bowl with an electric mixer on medium-high speed until firm peaks form.

Serve the warm cake with dollops of the whipped cream. Refrigerate any leftovers.