Preheat your oven to 350°F (175°C) and grease a 15x10x1-inch baking pan.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and salt until light and fluffy, about 5 to 7 minutes.

Add the room temperature eggs one at a time, mixing well after each addition until fully incorporated.

Pour in the vanilla extract and almond extract (if using) and mix on low speed until combined.

Gradually add the all-purpose flour, stirring gently until just combined.

Set aside about 3 cups of the dough for topping later and spread the remaining dough evenly into the prepared baking pan.

Open the two cans of cherry pie filling and evenly distribute it over the dough base.

Drop spoonfuls of the reserved dough over the cherry filling.

Bake in the preheated oven for 35 to 40 minutes until golden brown.

Allow the bars to cool completely on a wire rack before preparing the glaze.

To make the glaze, whisk together the powdered sugar and milk to reach desired consistency.

Drizzle the glaze over the cooled bars and let it set before cutting into squares for serving.