Begin by creaming 1 cup of softened butter with 1 cup of granulated sugar until light and fluffy, about 3-4 minutes. Incorporate 2 room-temperature eggs, 1 teaspoon of almond extract, and 1 teaspoon of vanilla extract, mixing well until smoothly combined.

Gradually stir in 2 ½ cups of all-purpose flour and ½ teaspoon of salt to the wet mixture, using a wooden spoon to form a soft, cohesive dough.

Preheat your oven to 350°F (175°C). Grease a 15x10-inch baking pan, then press half of the prepared dough into the bottom of the pan. Spread 1 can of cherry pie filling evenly over the dough.

Use dollops of the remaining dough to crown the cherry filling. Bake for 35 to 40 minutes, or until edges are golden brown.

Once baked, let the bars cool completely in the pan on a wire rack for about 30-45 minutes. Prepare the glaze by whisking together 1 cup of confectioners' sugar with almond extract, vanilla, and a splash of milk until smooth, then drizzle over cooled bars.