In a large bowl, mix together eggs, oil, schnapps, amaretto, and vanilla with an electric mixer. Add the sugar and beat for one minute.
Add the flour, baking powder, salt, dry milk, and vanilla pudding mix. Beat to combine.
Chop the maraschino cherries into small pieces and stir into the cake batter.
Pour batter into prepared bundt pan, 30 lined cupcakes, 2) 9"-round cake pans, or a 9 x 13 pan.
Bake cupcakes for 18 - 20 minutes, Bundt cake for 45 - 50 minutes, 9 x 13 for 35 - 40, 9" for 30 - 35 minutes.
Remove from oven and place on a wire cooling rack to cool.
When completely cooled, frost cupcakes with buttercream frosting and decorate as desired.
To glaze:
Whisk powdered sugar together with Amaretto and cherry schnapps in a small bowl. Add additional liquid if glaze is too thick.
Let cake cool for 10 minutes in the pan, then move to a wire cooling rack.
Place rack over a large plate and spoon glaze over the warm cake.
When the glaze is gone, move the rack to a second large plate and spoon that glaze over the cake.
Continue going back and forth until all of the glaze has been used.
Let cake cool completely before serving.
Notes
I have only baked the cupcakes and the bundt cake, the other times are approximate (guesses).
For Cherry Buttercream Frosting, use my Buttercream Frosting recipe but substitute 1 teaspoon amaretto and 2 Tablespoons cherry schnapps for all other flavorings. (do not add the butter, almond, or vanilla flavorings )