Combine cherries and boiling water in a bowl; cover and let stand 10 minutes or until softened. Drain and set aside.
Combine flour, 1/3 cup sugar, cornmeal, baking powder, and salt in a large bowl; cut in the margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine cherries, yogurt, milk, and extracts, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).
Pat the dough with floured hands into an 8-inch round cake pan coated with cooking spray. Brush egg white over surface of dough, and sprinkle with 2 teaspoons sugar. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean.
I've been making these for years, ever since I saw them in Cooking Light. So simple, perfect with a cub of tea and dab of butter. I leave out the butter extract from the recipe.