Adapted from duncanhines.com
Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. Combine cake mix, eggs, milk, and oil. With electric mixer, beat on low for 30 seconds. Continue beating on medium speed for 2 minutes. Pour batter into prepared pans. Bake and cool cake according to package directons. While cake is cooling, beat cream cheese, Cool Whip, powdered sugar, and vanilla until smooth. Refrigerate. Combine cherry pie filling and almond extract in small bowl, stir. Refrigerate. When cake has cooled, place one cake layer on serving plate. Spread with 1/2 of the cream cheese mixture; then, half of the pie filling mixture. Top with second layer. Spread remaining pie filling mixture to within 1 1/2" of cake edge. Decorate cake edge with remaining cream cheese mixture. If desired, garnish with sliced almonds. Store in refrigerator.