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Grease a 15x10x1-inch baking pan. Preheat oven to 350°F.
In a large mixing bowl, or bowl from stand mixer, cream together softened butter, granulated sugar and salt for 5 to 7 minutes until light and fluffy. The mixture should be light and lemon-colored.
Next, add in the eggs, one a time beating well after each addition.
Beat in vanilla and almond extracts.
Gradually add in flour, one cup at a time, stirring just until combined.
Remove 3 cups of the dough and spread evenly into prepared baking pan. (My pan was a bit larger and I didn’t go all the way to the edges)
Top with both cans of cherry pie filling, leaving about 1 and ½-inches around the edges.
Drop the remaining dough by teaspoonfuls over the cherry pie filling. A small cookie scoop works great!
Bake in 350°F oven for 35 to 40 minutes or until light golden brown. Cool completely in pan on wire cooling rack.
In a small bowl, whisk together powdered sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over top of cooled bars.