Grease a cake tin and sprinkle with breadcrumbs.
Preheat the oven to 180°C (gas mark 2-2 1/2). Cream the butter with the sugar.
Gradually add the eggs, one at a time, while stirring. Mix the semolina with the hazelnuts and the baking powder.
Fold into the egg mixture one tablespoon at a time.
Dust the drained morello cherries with the flour and fold into the batter. Pour into the prepared Gugelhupfform, bake in a hot oven for 45-55 min. Let the Gugelhupf cool a bit in the pan, then turn it out onto a cooling rack and let it cool. Sprinkle with powdered sugar.
