For the pineapple topping:

Grill pineapple slices on direct high heat for about 3 minutes on each side.

Slice in half each cherry, and remove pit carefully.

Pour melted butter in bottom of pan, spread around brown sugar, and pour two tablespoons of Disaronno on top of brown sugar. Place sliced grilled pineapple on top of brown sugar glaze, and then place sliced cherries around to fill in gaps.

For the cake part:

Melt butter in small pan.

In medium bowl - Mix together sugar, Greek yogurt, almond milk, Disaronno, and one egg.

In small bowl - Mix together flour, baking powder, and salt.

Mix together the wet ingredients with the dry ingredients. Pour cake batter evenly on top of the pineapple and cherries.

Place cast iron pan on indirect heat on grill. Close the lid and let it sit for 25 minutes, turn pan half way around so cake evenly cooks on all sides, let cake cook for another 20 minutes.

If using dutch oven, arrange hot coals to produce 375 degrees. Cook 35 minutes.

Remove cake from grill, and let it sit for 10 minutes. Put plate on top of cast iron pan, and flip cake on plate carefully.