Oven and Pan Prep: Heat the oven to 350 F and grease and flour a 10-by-15-inch jelly roll pan.

Make the Cake Base: Combine the butter and granulated sugar in a mixing bowl and beat with an electric mixer for 3 minutes or until light and fluffy. Beat the eggs in one at a time, mixing thoroughly after each addition. Add the vanilla and almond extract and beat until blended. With the mixer on low speed, beat in the flour and salt.

Assemble and Bake: Measure 3 cups of the batter and spread it in the prepared baking pan. Pour the cherries over the base and then spoon dollops of the remaining batter evenly over them.  Bake for 30 to 40 minutes, or until the batter is set and lightly browned. Transfer to a rack to cool.

Icing: Combine the icing ingredients. If too thick, add a bit more milk. Drizzle the icing over the cooled cherry cobbler bars. Serve and enjoy!

Serve: Cut into squares and enjoy!