Angel Food Cake with Cherry Whipped Cream

Preheat the oven to 350 degrees F.
In a large bowl, whisk together half of the sugar, flour, cornstarch, and salt. Sift the mixture three times to aerate, then set aside.
In a stand mixer fitted with the whisk attachment, whip the egg whites, lemon juice, and cream of tartar on high speed until the whites are foamy. Turn the speed to medium-low and slowly add the remaining sugar. Turn the speed to medium-high and continue to whip the mixture until medium-stiff peaks form, about 4 minutes. Add the vanilla, turn the speed to medium, and whip until incorporated.
Sift a third of the sugar-flour mixture over the egg foam and, using a rubber spatula, gently fold them together. Repeat with another third of the sugar-flour mixture and gently fold together. Continue with the remaining sugar-flour mixture until incorporated. Fold in the lemon zest.
Spoon the batter into an ungreased 10-inch tube or angel food pan. Run a knife or metal spatula through the batter to release any large air bubbles.
Bake until the top is golden and a tester comes out clean, about 40 minutes. Immediately invert the pan onto its feet or a wine bottle and let it rest to prevent the cake from compressing. Leave suspended upside down until completely cool, at least 1 hour.
Using a paring knife, very carefully loosen the cake away from the edge of the pan and the center. Invert the cake onto a serving plate.

In the bowl of a stand mixer, combine the chopped cherries, heavy cream and about 1 tablespoon of the cherry juice. Whip on medium speed with the whisk attachment until it just starts to thicken, add the vanilla and continue to whip until medium/soft peaks.
Spread the cherry whipped cream over the sides and top of the cake. Garnish with whole maraschino cherries and flowers. Using a serrated bread knife or angel food comb, cut into individual slices to serve.