Preheat oven to 350˚F. Butter sides of cake pan and place cake pan on the stove over low heat. Melt 4 Tbsp butter in the cake pan then add 1/4 cup coconut sugar (or brown sugar), stirring until well combined. Spread over the bottom of the pan and remove from heat. While the mixture is still warm and hasn't hardened yet, place peaches and cherries (cut-side-down) over the butter/sugar mixture, pressing down lightly to stick.
Stir together 2 cups almond flour, 1 tsp baking powder and ¼ tsp salt in a medium bowl.
In a large bowl, use a handheld electric mixer to beat together 1 cup coconut sugar and 6 Tbsp coconut oil until light and fluffy (2-3 minutes on medium). Mix in 5 eggs (1 at a a time), beating well after each then beat in 1/2 tsp vanilla extract and 1/2 tsp almond extract. Add flour mixture and continue to mix on low speed until blended.
Bake 55 min at 350˚F. Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to serving platter by placing platter over cake and inverting directly onto platter. Let stand 5 minutes then serve warm or at room temp.