Preheat oven to 350 degrees F. Coat the inside of a 12-cup Bundt pan with butter and sprinkle with a little flour.
In a medium bowl, mix together flour, baking powder, baking soda, salt and set aside.
In a large bowl, with an electric mixer fixed with the paddle attachment beat together butter & brown sugar until smooth, about 2-3 minutes.
Add eggs one at a time, beating well after each addition, on medium speed.
At low speed, beat in flour mixture until just combined.
Process pitted dates in a food processor until a paste forms. Add date paste and beat on low until just combined.
Using a rubber spatula, carefully fold in the cherries.
Transfer the mixture into the greased Bundt pan and bake 50-55 minutes or until toothpick inserted in center comes out clean or just with a few crumbles.
Cool on a wire rack for 30-40min before serving.
Mix powdered sugar, vanilla and milk (1 tablespoon at a time), until spreadable, the mixture will thicken slightly as it sets.
Using a spatula decorate the cake.