Preheat oven to 350°F (175°C). Spray a 15x10x1-inch pan with non-stick spray.

Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.

Combine the flour and salt, and gradually add to the creamed mixture, mixing until well combined.

Spread 3 cups of the batter into the prepared pan. Top with cherry pie filling, and drop spoonfuls of the remaining batter over the filling.

Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely.

Whisk together the glaze ingredients and drizzle over the cooled bars. Let the glaze set before cutting into squares. Enjoy!