Preheat oven to 350°F. Grease a 10-inch tube pan or Bundt pan with butter, and flour lightly.

In a small bowl, whisk together 1/2 cup of the sugar and all of the cocoa powder. Set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter with an electric mixer on medium speed until smooth, about 2 minutes. Gradually add the remaining 1 1/2 cups of sugar, beating until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition.

With the mixer on low speed, add about a third of the flour mixture to the butter mixture, combining well. Add about a half of the milk and combine. Then add another third of the flour mixture, the last of the milk, and then the last of the flour, combining well each time.

Divide the batter evenly between three clean medium bowls. Add the cocoa powder mixture to the batter in the first bowl, and combine thoroughly with a spoon or clean beaters. Spoon the batter into the bottom of the cake pan. Do not smooth down.

Add the almond extract to the batter in the second bowl, and combine thoroughly with a spoon or clean beaters. Spoon this batter over the chocolate batter already in the cake pan. Do not mix.

Add the cherry extract and red food coloring to the batter in the third bowl, and combine thoroughly with a spoon or clean beaters. Spoon this batter over the almond and chocolate batters already in the cake pan. Using a small spatula or butter knife, cut through the layers of batter from one side of the pan to another, lifting slightly as you go, to create a marbled design. Do not overmix.

Bake for 1 hour, or until a toothpick comes out clean. Cool the cake completely before serving