Preheat your oven to 350°F (175°C) and prepare a square baking pan by greasing it or lining it with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon, ensuring no lumps remain.

In another bowl, combine the melted butter, granulated sugar, brown sugar, vanilla extract, and almond extract; mix until smooth.

Fold the dry ingredients into the wet ingredients until just combined. Reserve 3/4 cup of the dough for topping.

Press the main portion of the dough into the bottom of the prepared baking pan and bake for 14-16 minutes until golden.

In a saucepan, combine the cherry pie filling with a cornstarch slurry, lemon juice, and a pinch of salt; simmer until thickened.

Once the crust has cooled, pour the cherry filling over it, then sprinkle the reserved dough mixed with sliced almonds on top.

Bake for an additional 38-40 minutes until the topping is golden and the filling is bubbly.

Allow the bars to cool completely in the pan before drizzling with the optional vanilla glaze.

Slice the cooled bars into squares and serve.