Preheat oven to 350˚F.
Grease 6 mini Bundt Cake pans with non-stick spray and dust with flour; tap out any excess and set aside.
In a medium-size bowl sift together flour, baking soda and salt; set aside.
In your mixer's bowl beat together the butter and light brown sugar for 2 minutes, or until creamy.
Add the eggs and continue to beat until combined.
Beat in yogurt and vanilla.
Gradually add in the flour mixture and continue to mix until thoroughly combined; batter will be thick.
Carefully fold in the cherries.
Divide batter evenly and pour into the prepared mini bundt pans.
Place all bundt pans on a cookie sheet and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Take the cakes out and let cool for 10 minutes, then carefully invert them onto a cooling rack.
Cool cakes before dusting with powdered sugar.