Preheat oven to 325 degrees and grease and flour a large 10-inch bundt pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with electric mixer, beat butter for 3-4 minutes or until light and fluffy.
Add sugar and beat again. Add eggs, one at a time, until incorporated.
Sift together flour, fine sea salt and baking soda.
Mix 7 Up with lemon and lime juice.
Alternating, add 7 Up mixture and then some flour mixture until all is just combined.
Transfer to bundt pan.
Bake, uncovered, for 1 hour 10 minutes. Use the toothpick test to determine if the cake is done. Baking times can vary based on the actual size and decoration of the pan you use.
Remove and allow to cool for 10-15 minutes. Invert onto a wire rack and remove from pan to cool fully. Do this while the cake is still warm. If you wait until it is fully cooled, you have a higher risk of the cake not coming out smoothly. Trust me, I've done this before...
After the cake is fully cooled, whisk together powdered sugar with citrus juice and 7 Up. Drizzle over cake while still on wire rack so the glaze can drip off (place on a piece of parchment or baking sheet to catch the extra).
While still tacky, add chopped cherries.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.