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1
Place cherries (or cranberries) in a container with a very tight fitting lid.
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2
Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
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3
Set aside 3 hours or overnight so cherries will absorb the liquid.
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4
Preheat oven to 350 F (or 325 F for a pan with a black surface).
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5
Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
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6
Sift together the flour, baking powder, and the salt.
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7
In another bowl, cream the butter and the cream cheese until smooth.
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8
Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
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9
Beat in eggs, one at a time.
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10
Add the flour mixture, beating on low speed, just until the flour is combined.
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11
Stir in the cherries and any liquid still in the soaking container.
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12
Pour batter into the pan and smooth top with a rubber spatula.
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13
Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
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14
Expect the top of the loaf to crack.
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15
Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
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16
Wrap in plastic and let set overnight before slicing.
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17
For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.
