Combine cherries and buttermilk in small bowl, and set aside to soak 30 minutes. Preheat oven to 450°. Grease 18 muffin cups or line with paper liners. In large bowl, sift together flour, baking powder, baking soda, and salt. In another bowl, cream together butter and sugar. Add eggs and mix thoroughly. Make well in center of dry ingredients, and spoon cherries and buttermilk into it. Then add butter-sugar mixture. Mix until thoroughly blended but do not over-mix. Fill cups two thirds full with batter, and bake until cake tester comes out clean, 18 to 20 minutes. Makes 18 muffins.