A recipe using canned cherry pie filling is cherry pie bars. Make an almond-flavored butter cookie batter using butter, sugar, eggs, flour and flavor extracts. Spread some of the batter into a 13 x 9-inch baking dish, top with the canned filling and the remaining batter. Bake, and add glaze.
To make the cookie batter, mix 3 cups all-purpose flour with 1 1/2 tsp baking powder and 3/4 tsp salt, and set aside. Beat 1 3/4 cups of granulated sugar with 1 cup of softened, unsalted butter. Add 3 eggs, one at a time. Stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of almond extract. Slowly stir in the flour mixture until the batter is well combined.
Scoop out 1 1/2 cups of the batter, and set it aside. Spread the remaining batter evenly into a buttered 13 x 9-inch baking dish. Pour in 1 1/2 21-ounce cans of cherry pie filling, and spread it out evenly over the cookie batter. Drop small spoonfuls of the reserved batter over the cherries.
Bake the bars in a 350 degree Fahrenheit oven for 30-37 minutes. While they bake, make the glaze by combining 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, 1/4 teaspoon of almond extract and 2 1/2-3 tablespoons of half-and-half in a small bowl. Remove the bars from the oven, and cool them completely on a wire rack. Pour the glaze into a resealable bag, snip off one corner and drizzle glaze over the cooled bars.