Preheat the oven to 350°F and coat a 9x13 baking dish with cooking spray. Set aside.
Using a stand mixer fitted with the paddle attachment or an electric hand mixer and large bowl, cream together the butter and sugar.
Add the eggs, one at a time, until combined. Add 1 teaspoon of the vanilla and 1/4 teaspoon of the almond extract, blend.
In a separate bowl, whisk or sift together the flour and salt. Slowly add the dry ingredients to the wet ingredients until just combined, do not over mix.
Spread 3 cups of the batter into the bottom of the baking dish. Top with the entire can of cherries. Spoon dollops of the remaining batter over top of the cherries. There should be a good bit and it will cover much of the dish, but not all.
Bake uncovered for 45 minutes, or until it passes the toothpick test. Allow to cool for 30 minutes on a wire rack.
In a small bowl, whisk together the powdered sugar and milk plus the remaining 1/2 teaspoon of the vanilla and 1/2 teaspoon of the almond extract. Drizzle over the cooled cherry bars.
Cut into 16 equal squares and serve.
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