Sift flour, baking powder and salt three times. In another bowl, cream until fluffy the butter and 2/3 cup of sugar. Add egg yolks; beat until light. Combine cherry juice and enough milk to make 7/8 cup liquid. Add alternately to creamed mixture the flour mixture and liquid ending with flour. Mix well. Stir in cherries and nuts. Beat egg whites until just stiff; add reserved sugar and beat stiff; fold into batter. Pour into greased and lightly floured 9x13-inch baking, 2 8-inch heart shaped pans, 1 greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for 30 to 35 minutes (9x13-inch cake); 25-30 minutes (heart shaped pans), 40 to 45 minutes (Bundt or tube cake pan) or until cake tests done. Cool completely and top with Cherry Cream Frosting, or as desired.