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Pineapple Upside-Down Cake

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Martha Stewart
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1/2 cup dried tart cherries

1 pineapple, (about 3 1/2 pounds), outer skin removed and uncored

1 cup cake flour

1 1/2 teaspoons baking powder

1 1/4 cups granulated sugar

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup packed dark-brown sugar

1 vanilla bean, split lengthwise, seeds scraped

2 large eggs

6 tablespoons whole milk

1/2 teaspoon pure almond extract

1 cup heavy cream, well-chilled

2 tablespoons dark rum

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