In a large mixing bowl, cream the butter and sugar until smooth with an electric mixer. In a separate bowl, whisk the eggs and the zest until light and fluffy; then pour the batter into the whisked eggs and mix well.
Then, slowly add and fold in one cup of sifted flour, alternating each cup with the mixture of baking powder, orange juice and milk, mixing each well. Lastly, fold in the cinnamon and almond extract. Grease and flour cake pans and lay in pineapple slices and cherries. Pour batter in pans and bake at 350 for 50-60 minutes or until a broom straw comes out clean :-). Let cool for 10-12 minutes and turn the cake out. Let cool for at least 1-2 hours.