Preheat oven to 350 degrees. Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray.
Reserve 1 tablespoon of the reserved maraschino cherry juice for the glaze if you want a pretty pink glaze, this is not entirely necessary. Put the remaining cherry juice in a measuring cup and add enough water to make ½ cup of liquid. Dry the maraschino cherries on some paper toweling and chop roughly.
In a large mixing bowl, whisk together the flours, starch, xanthan gum, baking powder and salt.
In an electric mixer, preferably fitted with a paddle attachment, cream together the butter and sugar for 3 minutes at medium high speed. Add the eggs, one at a time, scraping the bowl and mixing well after each addition. Add the vanilla and mix well. Turn the mixer to low, add half the flour mixture, then the juice then the remaining flour mixture. Mix just until blended. Scrape the sides and bottom of the bowl to make sure all the ingredients are combined. Fold in the cherries and almonds and pour into the prepared baking pan. Bake for 55- 65 minutes or until the top is starting to brown and a toothpick inserted into the center comes out clean. Let cool in the pan 10 – 15 minutes then remove to a wire rack to finish cooling. Loaf can be wrapped in plastic wrap and kept refrigerated for up to 2 days at this point. If making ahead, let the loaf come to room temperature before glazing and serving.
Prepare the glaze by mixing the reserved tablespoon of cherry juice (if using), the lemon juice and confectioners’ sugar. It should be thick but pourable – adjust the consistancy with a little more sugar or lemon juice if needed. Drizzle over the top of the loaf and serve.