Preheat oven to 350º. Lightly butter a 10X15X1-inch pan, line with parchment paper and lightly butter the parchment paper. Set aside.
In a bowl of stand mixer fitted with paddle attachment, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each. Add the vanilla and almond extracts and beat to combine. Gradually add the flour, 1 cup at a time, and mix until combined.
Place 3 cups of dough into bottom of prepared pan and spread evenly. Spread the cherry pie filling evenly over the dough. Drop the remaining dough by spoonfuls over the filling, you should have about 24 teaspoon-fulls. Sprinkle almond slices evenly over top and bake for 35 - 45 minutes, until golden brown. Cool completely on wire rack.
Make the glaze. In a small bowl, combine the glaze ingredients, using enough milk to reach desired consistency; drizzle over top of bars. Cut into squares and serve.