• In a medium bowl, stir together the chopped cherries, ¼ cup of the sugar replacement, and the almond extract. Set aside.
• In a large bowl, whisk together the flour, ¼ cup of the sugar replacement, yeast, and salt.
• In a small bowl, whisk together the eggs, melted butter, and almond milk.
• Pour the egg mixture into the flour mixture and stir well with a wooden spoon until the mixture comes together to form a wet sticky dough.
• Cover the dough bowl with plastic wrap and allow to rest in a warm, draft-free place for 60 minutes. *Note - the dough will only rise slightly.
• After 60 minutes, spoon half of the dough mixture into an even layer in the bottom of a loaf pan that has been liberally sprayed with baking spray.
• Use a slotted spoon to spoon half of the cherries (leaving the liquid behind) evenly over the first layer of dough in the loaf pan.
• Spoon and smooth the remaining dough over the cherry layer and top with the remaining cherries (leaving the liquid in the bowl).
• Cover the loaf pan with plastic wrap and allow the bread to rest for an additional 90 minutes. *Note - the loaf will not rise much.
• After 90 minutes, remove the plastic wrap from the loaf pan.
• Preheat oven to 350-degrees and bake the bread for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped.
• Remove to a cooling rack and cool for 30 minutes.
• Turn the bread out onto a baking rack and cool completely.

To make the white chocolate ganache;

• Heat the cream in the microwave to hot (not boiling).
• Pour the hot cream over the white chocolate in a small bowl. Stir well until the chocolate is smooth and creamy.
• Liberally drizzle the white chocolate ganache over top of the cooled cherry yeast bread.
• Slice and enjoy.