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1. For the cake: In a small saucepan over medium heat, melt butter. Continue to cook until the foam subsides and the butter turns a deep golden brown color, about 8 minutes. Pour the butter into a shallow bowl (make sure to scrape all the little brown bits out of the pan! You want these!). Place the bowl in the freezer for about 15 to 20 minutes, until the butter has congealed (ew, but true) on the top. You should be able to hold the bowl sideways without anything spilling.
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2. While the butter is chilling, preheat the oven to 350u00b0F with a rack in the middle position. Butter a 9-inch round cake pan and dust with cornmeal. Set aside.
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3. In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
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4. Once the butter is through chilling, scrape it into a large mixing bowl or the bowl of a stand mixer. Add granulated sugar and brown sugar and beat the mixture on medium-high speed until well combined. (It won't look very creamy or fluffy, don't worry.) Add the eggs one at a time, beating on medium-high for 1 minute after each addition. Scrape down the sides of the bowl and beat in the vanilla.
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5. Add about 1/3 of the dry ingredients and mix on low until just combined. Mix in half of the buttermilk. Mix in another 1/3 of the dry ingredients, then the rest of the buttermilk, then the rest of the dry ingredients. Scrape down the sides of the bowl. Using a rubber spatula, gently fold in the cherries. Pour the batter into the prepared pan and smooth the top.
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6. Bake the cake until golden brown on top, about 40 minutes. When done, the cake should spring back when pressed lightly. Let the cake cool in the pan on a wire rack for about 10 minutes. While that is happening, make the glaze.
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7. For the glaze: In a small saucepan, combine the butter, sugar, and water. Heat over medium-low heat until melted, then continue to heat until it starts bubbling. Cook for about 2 minutes, or until the sugar is dissolved. Remove the pan from the heat and add the bourbon, stirring for about a minute to incorporate it.
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8. After 10 minutes of cake-cooling, run a thin knife around the edges of the cake. Turn it out onto a plate, then re-invert it onto a wire rack. Place a sheet of foil underneath the rack for easy clean up. Using a fork, poke holes in the top of the cake. Spoon the warm glaze evenly over the surface of the warm cake. Let the cake rest and finish cooling for about an hour before serving. Cake will keep, wrapped tightly for a day or two.
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Recipe adapted loosely from Bon Appetit.
