Preheat oven to 375 degrees F. Spray 2 8 inch round pans with non stick cooking spray and set aside.

FOR THE CAKE:

Pour ingredient into mixing bowl. Mix together cake mix, yogurt, eggs, sour cream, water, oil and extract. Mix on medium speed for 2 minutes. Your batter will be creamy and fluffy.

Use 2 1/2 cups of batter for each round pan so layers will be even.

Bake for 20-25 minutes or until took pick is inserted and comes out clean.

FOR THE ICING:

In the meantime, in mixing bowl add cream cheese and butter and mix till creamy. Add one cup of powdered sugar at a time until you've add all of the sugar. Mix till creamy.

When cake is done allow to coo in pansl for 10 minutes. Then transfer to wire racks and allow to completely cool.

Wrap each layer in plastic wrap and freeze for 10 minutes. (This helps keep the crumbs out of the icing when you go to icing your cake. If you don't care about that skip this step)

TO ASSEMBLE:

Place bottom layer of cake on cake platter. Spread 2 cups icing to top of the layer with a spatula. Spread chopped cherries on top of the icing.

Add the second cake. Spread the remaining icing to the top layer. Top with cherries.

Refrigerate until ready to serve!