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- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- Gradually add flour and salt to the creamed mixture.
- Spread 3 cups of the batter into the prepared pan.
- Top with cherry pie filling.
- Drop remaining batter by teaspoonfuls over the filling.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack, dust with powdered sugar, and serve.
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