1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
3 c. all-purpose flour
1 tsp. salt
2 (21 oz.) cans cherry pie filling

Glaze:

1 c. confectioners sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 to 3 tbsp. milk

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the extracts.

Combine flour and salt; add to the creamed mixture and mix until combined. Spread 3 cups batter into a greased 15 x 10 x 1-inch baking pan. Spread with pie filling. Drop the remaining batter by teaspoons over filling.

Bake at 350°F for 30 to 35 minutes or until a toothpick comes out clean. Cool.

Combine glaze ingredients and drizzle over bars.