Preheat the oven to 180 ° C and grease a 18 cm springform pan and cover the bottom with baking paper.
Beat the soft butter with the sugar until creamy. Mix in the egg and the milk. Mix flour, almonds, poppy seeds, baking powder, spices and a pinch of sea salt and stir in the butter mixture.
Pour in the springform and smooth. Bake for 30 minutes and check with a wooden stick if the cake is ready.
Allow to cool for 10 minutes and then carefully place on a wire rack and allow to cool completely.
Bring the cherries to a boil for 2-3 minutes with 100 ml of punch. Mix the remaining punch with the corn starch and vanilla sugar and add to the cherries and stir vigorously. Remove from heat and let cool slightly.
Cover the bottom with a cake ring.
Pour the cherries on the base, smooth the surface and let cool completely. After cooling remove the cake ring carefully.
Beat the whipped cream with a vanilla sugar. Coat the cake with the whipped cream and sprinkle with sugar pearls before serving.