Preheat oven to 175°C. Line the bottom of a ø 20 cm baking tin with parchment paper and grease the sides with butter.
Combine flour, baking powder, poppy seeds, salt and sugar in a bowl. In a larger bowl mix together eggs, oil, and buttermilk. Add the wet ingredients to the dry and stir until just combined. Pour the batter into the prepared pan and scatter the cherry halves on top.
To prepare the topping combine flour, sugar, butter and Amaretto (or a few drops almond extract). Using a fork cut in the butter until fine crumbs form. Crumble the topping over the batter and bake it for 45-50 minutes until bubbly and golden brown.