Preheat oven to 350 degrees. Grease and flour a 13-cup coffee cake pan, set aside.

Stir together flour, baking powder, and salt. Set dry ingredients aside.

Cream butter in a stand mixer. Gradually beat in sugar. Add eggs one at a time beating well after each addition until mixture is light and fluffy.

Stir vanilla into milk in a measuring cup. Then, alternate adding dry and wet ingredients to the cream and sugar mixture, beating well after each addition. Mix in dried cherries.

Spoon half of the batter in bottom of prepared pan. Arrange berries evenly on top of batter, and then top with remaining batter.

Bake in preheated oven 25 minutes. Sprinkle crumb topping on top of cake and return to the over for an addition 20 to 30 minutes, or until toothpick inserted in cake comes out clean. Total bake time will be 45 -55 minutes.

Cool for 10 minutes before removing from pan. Drizzle icing on cake. Cool completely on a wire rack before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)

Crumb Topping

Combine sugar, flour, and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter

Icing

Whisk together powdered sugar and lemon juice to create a thin glaze.