Place the rack in the middle of the oven and preheat to 350° F/175° C.

In the medium mixing bowl, whisk together 2 cups of the flour, granulated sugar, baking soda, baking powder, and salt. In the large mixing bowl, whisk the eggs, buttermilk, canola oil, cherry extract, and cherry liquid (if using). In the small bowl, toss the chopped maraschino cherries with the remaining ½ cup flour.

Fold the flour mixture into the egg mixture until all of the flour is incorporated, being careful not to over mix. Gently fold in the cherries.

Pour the batter into the prepared loaf pan and gently tap on the counter to remove any bubbles. Bake in the preheated oven until a tester comes out clean, about 50 to 60 minutes. Cool in the pan abut 10 minutes, then turn out to finish cooling on a wire rack. Store wrapped tightly in plastic wrap for up to three days.