Preheat oven to 350 degrees F.  Butter an 8 or 9 inch square pan.

In a large bowl, cream the butter and sugar until light and fluffy.  I did this by hand, but a hand or stand mixer will totally work.  Beat in the egg and vanilla.  Stir in the flour, salt, and baking powder until it is halfway mixed.  Add the orange juice and stir until a batter forms.

Stir in the cherries and pour into the prepared pan.  Bake about 30 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Serve warm or cool completely in the pan.  Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 1 minute.