Preheat the oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper and spray with nonstick cooking spray. Set aside.

In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream together the sugar, butter, vanilla extract, and almond extract on medium speed until light and fluffy, about 5 minutes.

With the mixer on low, gradually add the egg whites, one at a time, mixing well after each addition.

Alternately add in the flour mixture and milk until just combined. Be gentle to avoid deflating the batter.

Distribute the batter evenly into the prepared pans and bake for 22-24 minutes, or until a toothpick comes out clean. Allow cooling completely on a wire rack.

While cakes are cooling, chill your mixing bowl and whisk attachment in the freezer for about 15 minutes to prepare for the whipped cream.

In the chilled bowl, mix cream cheese and sugar until smooth. Gradually add the heavy cream while mixing, then increase the speed to medium until soft peaks form.

Once stiff peaks form, add vanilla and salt, mixing carefully.

Place one cake layer on a serving plate, generously top with stabilized whipped cream and white chocolate curls, and add a circle of cherry pie filling on top. Repeat with the second layer.

Place the last layer on top, covering with whipped cream and adding more cherry filling in the center. Frost the sides as desired.

Finish with more white chocolate curls and fresh cherries if you like.