Preheat the oven to 350 degrees F. Grease a 9-inch-by-13-inch baking pan.
In the bowl of a mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter and sugar together until smooth, about 2 minutes.
Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl, and then add the buttermilk, and extracts. The batter will be thin.
In a bowl, add flour, baking soda, and salt. Whisk to combine. With the mixer on low, slowly add the flour mixture. Beat until just combined. The batter will be slightly lumpy--that's okay.
Transfer the batter to the prepared baking pan. Evenly place the cherries on top of the batter.
Bake for 35 minutes.
While the cake is in the oven, make your glaze by adding the melted butter and brown sugar to a bowl. Whisk until smooth. Whisk in the buttermilk and salt. Stir in the chopped pecans.
Pour the melted butter mixture evenly over the cake. Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack before slicing and serving. Serve with a dollop of homemade whipped cream.