Preheat the oven to 325℉/165℃ on conventional bake (not convection; if convection is your only option, drop to 300℉/150℃) and place the rack in the middle position. Lightly butter an 8½ x 4½-inch light-colored metal loaf pan, then line the bottom with parchment paper sized to fit the bottom of the pan with a small gap at each short end so it does not crinkle into the batter. Leave the long sides taller to create handles for lifting the loaf out later.

In a medium mixing bowl, whisk 2 large eggs just until lightly broken up. Whisk in 1 cup of granulated sugar, ¼ cup of melted salted butter, ⅓ cup of neutral oil, 1 teaspoon of vanilla extract, 1 teaspoon of cherry baking emulsion (if using), ¼ cup of half and half, and ½ cup of maraschino cherry juice. Whisk by hand just until smooth and set aside. Do not use an electric mixer for this step, gentle whisking keeps the bread tender.

In a separate large mixing bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of fine grain sea salt, and 2 teaspoons of baking powder. Place the remaining ¼ cup of all-purpose flour in a small bowl for tossing the cherries.

Add about ⅓ of the wet ingredients to the dry ingredients and gently fold with a rubber spatula. Add another ⅓ and fold again. Add the final ⅓ and fold just until no streaks of dry flour remain. The batter will be very wet and a little lumpy, that is exactly what you want. Do not try to smooth out every lump or you will overwork the gluten. Set the batter aside to rest for 10 to 15 minutes while you prep the cherries.

Cut 1 cup of maraschino cherries in half (about 6 ounces drained). Reserve the remaining juice in the jar for the cherry glaze and any future batches. Add the halved cherries to the small bowl with the reserved ¼ cup of flour and toss gently with a spatula until the cherries are lightly coated. This helps keep the cherries evenly distributed in the loaf instead of sinking to the bottom.

Pour the floured cherries (along with any loose flour in the bowl) into the rested batter. Fold gently with the spatula, going all the way down to the bottom of the bowl, just until the cherries are evenly distributed and most of the flour is incorporated. A few small streaks of flour are perfectly fine.

Pour the batter into the prepared loaf pan and gently smooth the top. Bake on the middle rack at 325℉/165℃ for 60 to 75 minutes, or until an instant-read thermometer inserted in the center of the loaf reads 205-210℉/96-99℃. The top will crack a little toward the end of baking, that adds character. If the top browns too quickly, drop the temperature to 300℉/150℃ for the final 10 to 15 minutes or turn the oven off and let the loaf finish in the residual heat with the door closed.

While the bread bakes, make the cherry glaze. In a small bowl, stir 2 tablespoons of melted salted butter together with ¼ cup of sifted powdered sugar to form a smooth paste. This step prevents lumps. Stir in 2 tablespoons of maraschino cherry juice until silky and pourable. Set aside.

When the bread is done, remove it from the oven and let it rest in the pan for about 10 minutes. Use the parchment handles to lift the loaf out of the pan and onto a wire cooling rack. Discard the parchment.

While the bread is still warm, give the cherry glaze a quick stir and pour it slowly over the top of the loaf, paying special attention to any cracks so the glaze can soak in. This first glaze flavors and moistens the bread and creates a base for the white drizzle on top.

Let the loaf cool to room temperature for at least 1 hour before slicing. For the prettiest white drizzle, refrigerate the cooled loaf overnight so the bread is completely cold before adding the second glaze. A cold loaf is also much easier to slice cleanly.

To make the white drizzle glaze, stir together 2 tablespoons of melted salted butter, 1 tablespoon of half and half, 6 tablespoons of sifted confectioners sugar, and ½ teaspoon of cherry baking emulsion (if using; almond extract or vanilla extract also work) until perfectly smooth. The glaze should flow off a spoon in a smooth ribbon, not too thin and not too thick.

Drizzle the white glaze back and forth over the cold loaf, letting it cascade naturally down the sides. Resist the urge to smooth it. Turn the loaf around and drizzle the other side so both long sides have drips. Let the glaze set for a few minutes (or pop the loaf back in the refrigerator briefly), then slice with a sharp serrated knife and serve.