Preheat oven to 350 degrees. Generously butter and flour a 9-inch tube pan or spray with baking spray and set aside.

In a medium bowl, sift together the dry ingredients, flour, baking powder, baking soda and salt; set aside.

In the bowl of a stand mixer fitted with a paddle attachment or using an electric mixer, beat the butter, sugar, eggs and vanilla on medium speed until light and fluffy, about 2 to 3 minutes.

Add the flour mixture in three parts, alternating with the sour cream. Begin and end with flour.

Beat until just combined, scraping down the sides of the bowl as needed.

Spoon about half of the cake batter into the prepared pan. Arrange cherries in a single layer in the pan, try to keep them away from the edges of the pan. They may stick or burn if not fully covered in cake batter. Top with remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.

Make the streusel by combining flour, sugar, cinnamon and salt. Cut in butter with a pastry blender or fork until large crumbs form. Sprinkle the crumb topping evenly over the top of the cake.

Bake the cake for 40-45 minutes or until golden brown.

Let the cake cool on a wire rack for 10 to 15 minutes. The take the cake out of the pan and cool completely.

While the cake cools, combine the powdered sugar and milk, mix well then spoon glaze over cake, letting it drip down sides.

Let cake sit until glaze is set, about 5 minutes, before serving.