Preheat oven to 350 degrees. Spray a 9-inch bundt cake pan with cooking spray, sprinkle in some flour, tilt the pan around to coat with flour and tap out the excess.

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate container, combine the bourbon, vermouth, and bitters.

In an electric mixer, preferably fitted with a paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes on high speed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Turn the mixer to low, add half the flour mixture, then the bourbon mixture, then the rest of the flour. Mix just until combined. Add the maraschino cherries and stir them in with a spatula, making sure to scrape the sides and bottom of the mixing bowl well. Pour the batter into the prepared pan and bake for 55 – 65 minutes or until a toothpick inserted into the center comes out clean and the cake is golden brown.

Let the cake cool in the pan for 5 minutes then invert onto a wire rack to finish cooling. Place cooled cake on a cake platter.

Combine the powdered sugar with the orange zest and 2 tablespoons orange juice. Stir until smooth and pourable. If too thick, add a little more orange juice. Drizzle the glaze all over the cake and serve.