Preheat the oven to 350 degrees F and grease and flour a 9" x 5" loaf pan or four mini loaf pans measuring 3" x 5".

Drain the maraschino cherries and reserve the juice. Pat the cherries dry with a paper towel, then chop them into quarters or smaller pieces.

In a small bowl, combine the chopped, dried cherries with ¼ cup of the flour, tossing them evenly to coat.

In a medium bowl, whisk together the remaining 1¾ cups of flour, granulated sugar, and baking powder.

In a large mixing bowl, whisk the eggs, buttermilk, vegetable oil, cherry flavoring, vanilla extract, and the reserved cherry juice until combined.

Gently incorporate the liquid mixture into the dry ingredients, folding just until combined.

Fold in the floured cherries, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan or divide it among mini loaf pans, filling them about three-quarters full.

Bake the larger loaf for 60 to 70 minutes, or 35 minutes for mini loaves, until a toothpick inserted comes out clean.

If the tops brown too much, tent them with foil halfway through the baking time.

Once baked, allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a small bowl, combine confectioners sugar, corn syrup, and maraschino cherry juice, stirring until smooth.

Pour the glaze over the cooled cherry bread on a wire rack set over wax paper. Let the glaze firm up before slicing.