1 tbsp. cold water
1 tbsp. cornstarch
1/4 to 1/2 tsp. almond extract (optional)
1 (21 oz.) can cherry pie filling
1 2/3 c. flour
1 c. sugar
1/4 c. Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla

Heat oven to 350 degrees. Combine cold water, cornstarch and almond extract, if desired. Stir in cherry pie filling; blend well. Spread evenly on bottom of ungreased 9x9 inch pan. Set aside. Combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir or whisk until batter is smooth and well blended. Pour evenly over cherry mixture. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert onto serving plate. Serve warm.