Preheat oven to 350 degrees and grease a rimmed cookie sheet (about 13 X 18 inch).
Combine cake mix, eggs, almond extract, milk and cherry pie filling (see note below). Pour into prepared pan, spread out evenly and bake for 20-25 minutes or until an inserted knife comes out clean.
Chocolate Icing: Add butter, milk and cocoa powder to a small sauce pan and bring to a boil (stir constantly). Pour into a bowl with powdered sugar and whisk until smooth. Pour over warm cake and use a spoon to spread evenly. Top with cherries, optional.
Cherry Pie Filling: I like to use a fork to mash up the cherries a little bit before mixing them into the cake batter. I prefer little pieces of cherries in the cake rather than full berries!