Line a large 12-hole muffin tray with large muffin cases.
Sift together the flour, bicarbonate of soda and baking powder into a large bowl, then stir in the sugar.
Mix together the cherries, melted butter, eggs and buttermilk in a separate bowl, add to the dry ingredients and stir gently until just combined. Spoon the mixture into the muffin cases.
Place the topping ingredients in a food processor and whizz until the mixture resembles fine breadcrumbs. Alternatively, mix together the ground almonds, sugar and four in a bowl. Add the butter and rub in with the finegrtips until the mixture resembles fine breadcrumbs. Sprinkle over the muffin mixture.
Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until golden and firm to the touch. Remove from the oven, transfer to a wire rack and leave to cool.