Using a hand mixer or stand mixer, beat the butter, sugar, and salt on low speed until light and fluffy (about 2-3 minutes).

Add the eggs, vanilla, and almond extract. Continue to mix on low speed until combined.

Slowly add the flour, and mix until combined.

Spoon about 3 cups (approximately ⅔) the batter onto the prepared jelly roll sheet. Use a spatula to spread the batter evenly across the jelly roll sheet.

Top the batter with both cans of cherry pie filling. Spread to the pie filling evenly, leaving about ½ inch - 1 inch of batter uncovered around the edges.

Place teaspoon-sized drops of the remaining batter over the cherry pie filling.

Bake for 35-40 minutes or until the bars are golden bar. Allow the bars to cool completely in the pan.

In a small bowl, combine the powdered sugar, almond extract, and milk. For a thinner glaze, add an additional 1 to 2 teaspoons of milk.

Use a plastic bag with a corner cut off or a spoon to drizzle the glaze over the cooled cherry bars.

Cut and serve. The bars will keep for 3-4 days in an airtight container at room temperature or up to 5 days in the refrigerator.