With a stand mixer, cream together the butter, sugar, and salt until light and fluffy. Add the eggs one at a time. Beat well after each addition. Then put in the vanilla and almond extract. Finally, gradually add in the flour and baking powder.
Spread 2½ c. of this batter into a greased 15 x 10 x 1 inch baking sheet. I would recommend greasing a spatula to spread out the batter.
In a medium bowl, beat together the cream cheese, sugar, and egg. Add this on top of the first layer of batter. Then, spread out the cherry pie filling.
Drop remaining batter by the spoonfuls over the filling. Bake for about 40 minutes or until golden brown. Cool in a pan on a wire rack.
Once the bars are cool, mix together the sugar, extracts, and enough milk to smooth consistency. Drizzle glaze over the top and enjoy
Recipe by The Gingham Apron at https://www.theginghamapron.com/cream-cheese-cherry-bars/