Marinate the cherries in crème de cassis at least one hour. Mix the dry ingredients together and stir with balloon whip. Mix the buttermilk and egg substitute into the dry ingredients. Next, fold in the cherries and crème de cassis. Spray a bunt pan with nonstick spray. Spoon the batter into it. Bake in a 350-degree oven for 30 minutes. Cool for 10 minutes before unmolding.