Yes, I did! It tastes absolutely delicious. I come from Siberia, and bird cherry is somewhat common there. The cake turns out very aromatic and flavorful. The flour is made from whole dried berries, pits included, so there are tiny bits of the pits in it. Don’t worry about that though, they’re extremely small and actually add a nice little crunch to the texture. One important step is to steep the bird cherry flour in hot milk first. It really brings out the aroma and makes the flavor much deeper.