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Preheat the oven to 350°F. Grease a 15x10x1-inch jelly roll pan (or two 9x9-inch baking pans).
In a large bowl, cream together the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Gradually add the flour and mix until just combined. Spread about ⅔ of the dough evenly into the prepared pan.
Spread the cherry pie filling evenly over the dough. Drop the remaining dough by teaspoonfuls over the top of the filling.
Bake for 30-35 minutes until lightly golden brown on top. Cool completely on a wire rack.
For the glaze, whisk together the powdered sugar, vanilla and almond extract, and enough milk to reach the desired consistency. Drizzle over the cooled bars.
Cut into squares and serve. Store covered at room temperature for 3-4 days or in the fridge for up to a week.