Place the cherries in a colander and rinse under cold water then drain on a kitchen towel.  Set aside about 15 cherries and keep refrigerated.

Stem, cut, and pit the remaining cherries and place them on a paper towel-lined plate. Set aside.

Preheat the oven to 350°F and coat the bottom and sides of a 9-inch springform/cheesecake pan.

Sift together the flour, baking powder, salt and nutmeg. Set aside.

In a large mixing bowl, beat the eggs and sugar on medium speed until thick and fluffy about 5 minutes. 

Stop the mixer and add the oil, sour cream, almond extract and lemon zest.  Mix on low speed for 1 minute to combine. 

Add the dry ingredients a third at a time folding in by hand just until combined.  Do not over mix the batter.

Place the prepared cherries in a bowl and toss with the 2 tablespoons of flour.

Pour 2/3 of the batter into the prepared pan and arrange 1/2 of the cherries on the batter.  Pour the remaining batter on the cherries and smooth the top.

Arrange the remaining 1/3 of the cherries on top of the batter.  Transfer the cake to the oven and bake for 45 to 50 minutes until a wooden pick inserted in the center comes out clean.

Remove from the oven and set on a wire rack to cool.

When the cake is cool, run a sharp knife around the inside of the pan to loosen the cake, release the side latch and lift off the pan rim.  

Insert a thin sharp knife between the metal pan bottom and the cake to loosen and gently slide the cake back onto the wire rack.  

Fill a saucepan with enough water so it is 2 inches deep.  Bring the water to a gentle simmer.  Do not boil the water.

Place a metal or glass bowl over the warm water.  Make sure that the bowl does not touch the water.

Place the chocolate and cream in the bowl and stir frequently.  When the chocolate is almost melted, remove the saucepan from the heat and let the rest of the chocolate melt, stirring frequently.  Any remaining bits of chocolate will melt as it continues to sit over the warm water.

To glaze the cake with the ganache, place a sheet of parchment paper beneath the wire rack to catch drips.   Pour the ganache in the center of the cake and carefully tip the cake, turning it so the ganache flows over the edges and drizzles down the sides.

Allow the cake to cool for 30 minutes, then arrange the un-pitted, seemed cherries on the top.  Set the cake and cooling rack directly into the refrigerator to finish cooling.

Remove the cake from the refrigerator and transfer the cake to a cake plate or pedestal, slice and serve.