1. Preheat the oven to 325°. Generously grease and flour a bundt pan. 
   

   Cream the butter until smooth and then add sugar and beat until it’s light and fluffy or for about 5 minutes.

   Add the eggs one at a time.  Add the almond extract and beat until mixed.

   Combine flour, baking powder, and salt.

   Add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.

   Then add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.

   Strain the cherry pie filling extract the cherries from the juice/filling.

   Pour about 1/3 of the batter into the bottom of the pan. Spoon 1/2 of the cherries into the batter and 2-3 tablespoons of the cherry filling. Swirl into the batter. Top with another 1/3 of the batter and spoon remaining cherries and another 2-3 tablespoons filling over top.  Finish off with remaining batter.

   Bake at 325° for 65-70 minutes. You can cover with aluminum foil to prevent it from getting too brown.

   Cool for 15 minutes and flip on to plate to continue cooling.  Allow to cool 2-3 hours before glazing.  

Glaze

1. Soften cream cheese in the microwave.

   Combine the cream cheese with the powdered sugar.

   Add the half & half, until the glaze reaches the desired thickness. Stir in almond extract.

   Drizzle it over the cake.