To make the glazes, whisk the sifted powdered sugar with their respective liquids until you have a smooth glaze. For the amaretto glaze, whisk the sifted powdered sugar, amaretto, vanilla extract, and melted butter to combine before adding just enough water to make it a thick, but still pourable, glaze. If you’re unsure, spoon a little over a portion of the cake to make sure it’s thick enough to stick—if it’s too thin just add a little more powdered sugar. To make the cherry glaze, similarly add cherry juice to the powdered sugar until you have a smooth glaze—this one can be slightly thinner. You can spoon, pour, or pipe—anyway you like.