• Prheat oven to 325°.
• In a mixer, mix together the eggs and sugar until combined and a nice, light yellow color.
  
• Slowly drizzle the melted butter into the mixer, while it's on low speed.
  
• Drizzle in the almond extact.
• Add the flour and mix until combined.
  
• Spread the batter into a greased pan. I used an 8"x10" pan.
  
• Spoon the cherry pie filling onto the top of the batter, using about 1/2 the can.
  
• Use a knife to swirl the cherry pie filling into the batter.
  
• Bake for 1 hr to 1 hr and 10 minutes.

Drizzle

• Whisk together the powdered sugar and milk until all lumps are gone. You want a thick drizzle. Add more powdered sugar or milk as needed to get the desired consistency.
• Use a fork to drizzle on top of cooled bar cookies. Add sliced almonds on top.