Preparation

1. Preheat Cuisinart™ Electric Skillet to 200°F and melt ¼ cup butter. Sprinkle evenly with 1 cup brown sugar and cherries. 2. Turn off heat; reserve. Place cocoa and boiling water in a medium bowl and stir to blend and remove all lumps; reserve. 3. Place eggs in a medium bowl; beat lightly. Add ½ cup of the sour cream, vanilla and almond extracts; stir until smooth; reserve. 4. Place flour, cinnamon, baking powder, baking soda, and salt in a medium bowl; stir to blend; reserve. 5. Place 1 cup + 2 tablespoons butter in a large bowl with 1¼ cups brown sugar. Using a Cuisinart® Hand Mixer on low speed, mix for 30 seconds; increase speed to medium and mix until smooth and creamy, about 2 minutes. Add reserved cocoa and egg mixtures; mix until smooth and creamy, about 1 minute. 6. Add half the flour and the remaining sour cream; mix on low speed 40 seconds. Scrape the bowl. Add remaining flour and milk; mix on low speed until well blended, about 1 minute. Scrape the bowl. 7. Spoon the batter evenly over the brown sugar and cherries. Cover loosely (prop lid with a wooden spoon handle set to one side near the handles), and turn Skillet to 350°F for 5 minutes or until it begins to bubble. 8. Turn heat down to 250° and “bake” cake until it has risen and appears completely “dry” (no longer looks like wet batter) on top. Turn off Skillet. 9. Loosen edges with a heat-proof nonstick spatula and cover skillet with a large platter. Invert immediately – do not wait – brown sugar/cherry topping may start to burn with residual heat. Using potholders, lift skillet straight up. Remove any cherries that may have stuck to the pan and replace on top of the cake. Let cool and sprinkle with powdered sugar to serve.