If using frozen cherries, thaw and drain.
In the bowl of a stand mixer, using the paddle attachment, beat the butter, sugar, and vanilla (or almond) extract until pale and fluffy, about 3 minutes.
Combine flour with the butter mixture and mix until large crumbs form.
Divide dough; press 2/3 of the dough into the pan (saving the rest for the topping) to make the tart crust.
Spread the cherry preserves and cherries on top of the dough.
Crumble the marzipan or almond paste, if using, into the remaining dough.
Crumble the remaining dough over the top of the cherry mixture.
Place the tart on a baking sheet (just in case there is any seepage), and bake for around 40 to 50 minutes until golden brown.
Cool on wire rack.
Serve warm, topped with vanilla ice cream.