Cream butter; gradually add sugar, beating well.
Combine flour and baking powder; add to creamed mixture alternately with half-and-half, beginning and ending with the flour mixture.
Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
Pour batter into a greased 10- inch Bundt pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan 10 minutes; remove from pan, and cool completely. Drizzle Marshmallow Glaze over cake, and garnish with candied cherries.