Preheat your oven to 350°F (175°C). Line a jelly roll pan or a 9×13-inch cookie sheet with parchment paper for easy cleanup.

In a large bowl, cream the sugar and softened butter together until light and fluffy.

Incorporate the vanilla extract and the eggs, one at a time, beating well after each addition until completely integrated.

Then mix the flour along with the baking powder in a different bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Spread two-thirds of the batter evenly across the prepared pan.

Spoon the cherry pie filling over the batter, spreading it out evenly.

Drop small dollops of the remaining batter over the cherry filling. Don’t worry about covering it completely—the cherry filling should peek through!

Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the crust comes out clean. Let the bars cool completely in the pan.

In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.

Drizzle the glaze generously over the cooled bars.

Once the glaze has set, slice the bars into squares or rectangles and serve.