Make the cake.  Preheat oven to 350 degrees F.  Oil two 8-inch round pans and line the bottom with parchment.

In a large bowl, whisk together oil, almond butter, and sugar until well combined and lightened in color and texture.  Beat in the eggs one at a time along with the vanilla and espresso.  Stir in half the flour, followed by half the milk.  Stir in the remaining flour, salt, cinnamon, and baking powder.  Finish the batter with the milk and divide evenly between the two pans.  Bake about 25 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pans.

When ready to assemble the cake, make the frosting.  In a medium microwave safe bowl, combine almond butter, coconut butter, syrup, and milk.  Microwave on high in 30 second increments until mixture is melted, comes together, and is easy to spread.  Stir in the vanilla, along with additional milk if the frosting is too thick.

Assemble the cake.  Place one cake on the stand or platter of your choice.  Spread the jam over top.  Sprinkle with cherries and top with the remaining cake.  spread the frosting on top and allow to set for at least an hour before slicing and serving.  Cake may be stored in an airtight container at room temperature for up to 4 days.