Cherry Almond Cake in a Jar

9 12 oz canning jars
2 cups flour
1 1/2 tsp baking powder
2 cups maraschino cherries, drained, dried and cut in half
1/2 cup blanched almonds, finely ground
1/4 cup cake flour
1 cups Sugars
8 oz cream cheese softened
1 tsp almond extract
4 eggs

Generously grease the inside of jars with shortening. Stir together the 2 cups flour and the baking powder. In a separate bowl, mix together the cherries, almonds, and 1/4 C of cake flour; set aside. Cream together sugar, cream cheese, butter and almond extract until light and fluffy. Add the eggs and continue beating until well blended. Slowly add the flour mixture, mixing well. Fold in cherry mixture; divide the batter among the 9 jars. 1/2 full. Bake at 325' for 35-40 minutes or until tester into cake comes out clean. Boil lids and rings while baking. Remove cakes when done and add lids and rings and screw tightly shut. Cake will seal as it cools.