Preheat oven to 325°F or 162°C.
Sieve together flour, baking powder, cornstarch, cocoa powder and salt.
In a mixing bowl, mix oil and sugar.
Add egg and extract and beat well.
Add flour mix and fold flour with egg mix.
Fold in half of chopped nuts.
Transfer the batter to 6" cake tin.
Top with roughly chopped cherries.
Bake cake in preheated oven at 325°F for 25 minutes.
Cake is baked when it starts leaving the sides . Do the toothpick test to check the doneness.
Take out of the pan very carefully.
Cut once it cools completely.