Preheat the oven to 400 F.

Scatter the cherries, sprinkle the sugar and rosemary. Bake for 20 minutes. Once it cooled down enough, using your clean hand, remove the pits and the rosemary spring.

For the cake, preheat the oven to 350 F and prepare an 8-inch round baking pan by greasing it with butter. Place a baking silpat inside the pan or place a parchment paper. Wrap the outer edge of the pan with an aluminum foil or baking strips.

In a mixing bowl, add the room temperature softened butter along with the sugar. Using a rubber spatula, mix it around to combine the butter and sugar.

Crack the egg and whisk to make a smooth, fluffy texture.

Place a sifter on the bowl and to that, add the flour, baking powder, baking soda and salt. Sift the dry ingredients in the bowl.

Discard the whisk and, using a rubber spatula or a wooden spoon, fold the dry ingredients to the wet ingredients. Don't over mix the batter.

Chop the leaves of 1 sprig of rosemary and add it to the batter. Also add ¼ cup of the roasted cherries. Fold the batter once again.

Pour the batter to the prepared cake pan and layer a bit more of the roasted cherries on top.

Bake at preheated 350F oven for 40 minutes.

Let it cool down completely before you release the edge of the cake from the pan and flip it to a cake stand or a plate.

Once the cake has cooled down completely, whipped the cream and pipe it on top. Add a few fresh cherries to decorate the cake.

Slice and enjoy the delicious cake!