Preheat oven to 350 degrees.
Combine flour, salt and baking powder. Set aside.
Whip together butter and shortening on medium-high speed until fluffy. Gradually add in sugar, mixing until fully combined. Add eggs, one at a time.
Alternate adding dry ingredients, milk and cherry juice into batter. Mix just until thoroughly combined. Add almond extract, beat just until blended.
Add in chopped cherries, stir until mixed.
Using ice cream scoop, place one slightly-heaping scoop of batter into each lined cupcake well.
Bake 14-15 minutes per batch. Check at 14 minutes. The cherries may make them take longer than the typical 12-14 minutes per batch.
Cool completely on wire rack.