Preheat oven to 325°F.
Lightly grease a 9x13-inch
Mix together dry cake mix, eggs, baking powder, both extracts and 1/2 can of Lucky Leaf Premium Cherry Pie Filling on medium speed until all ingredients are moistened. Fold in the remaining 1/2 can of cherry pie filling by hand until blended. Batter should appear thick.
Pour batter into pan and level with a spatula. Bake for 40 to 45 minutes, until an inserted toothpick comes out clean.
Remove cake from oven and allow to cool completely in the pan before icing.
Cream together butter and both extracts. Slowly add sifted confectioner's sugar, beating well. Add 2 Tablespoons of milk. Mix well. If needed, continue adding milk, 1 Tablespoon at a time, until icing is smooth and spreadable.
Spoon additional cherry pie filling over the pieces when served.
Sprinkle sliced almonds or mini chocolate chips on top of the iced cake.
Substitute 2 16-ounce tubs of any flavor prepared icing for the buttercream icing recipe above.
If using a Wilton 9x2x1/2-inch heart-shaped cake pan, bake at 325 °F for 65 to 75 minutes.