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Preheat oven to 350˚F. Grease a 9×13" baking pan or casserole dish (or spray with non-stick cooking spray).
Open both cans of cherry pie filling and add ½ teaspoon of vanilla or almond extract into each can; stir extract into the filling. Then 'dump' or pour out both cans of filling into the bottom of your prepared baking pan (or casserole dish) and spread evenly.
Sprinkle the dry yellow cake mix evenly over the cherry pie filling.
Drizzle the melted butter evenly over the yellow cake mix layer.
Bake at 350˚F for 50 to 55 minutes, or until filling is bubbly and top is golden. Serve warm.