Preheat oven to 350 degrees Spray a 9x13" cake pan with non stick spray.
Dump both cherry pie fillings into a large bowl, gently mix in the tsp of almond extract
Pour Cherry pie filling mixture into cake pan.
Sprinkle yellow cake mix evenly over cherry pie filling
Slowly drixxle melted butter all over the top of the cake mix (it won't cover the entrie cake mix but be sure to try to get it evenly drizzled around the entire pan.
Bake for 50-60 minutes (until topping is golden brown)
Serve warm topped with vanilla ice cream
Recipe by The Gingham Apron at https://www.theginghamapron.com/4-ingredient-cherry-dump-cobbler/