Preheat oven to 325°F and grease a medium 8" x 4" loaf pan, or 3 small loaf pans.
 
Place the butter, Love'n Bake Pistachio Nut Paste and sugar in the bowl of a mixer fitted with a paddle.  Cream on medium speed until the mixture is well blended and fluffy.  Scrape the bowl. Add the eggs and extracts and mix until well blended.  Scrape the bowl.
 
In a medium bowl, mix together the flour, baking soda and salt. Stir one third of the dry ingredients into the butter and pistachio mixture alternating with half of the buttermilk.  Scrape down the bowl and repeat ending with the flour mixture. Stir in the chopped cherries and pistachios, if using.
 
Spoon the batter into the prepared pan and bake until the loaf is golden brown and a toothpick inserted into the cake comes out clean, about 1 hour. The sides of the cake will pull away from the pan. If the cake needs to bake longer than one hour, reduce heat to 300°F and bake for another 5 minutes. Cool the cake in the pan on a wire rack. The top may fall slightly as it cools.
 
Store the cake tightly wrapped at room temperature.  It will keep for about one week.