Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a stand mixer or bowl, beat together the softened butter and shortening until smooth and creamy.

Add granulated sugar, baking powder, and salt to the mixture, scraping down the bowl as needed.

Incorporate the eggs, egg yolk, vanilla extract, and almond extract, beating until fully combined.

Gradually add flour to the dough, mixing until just combined and scraping the bowl's edges.

Set aside 2 ¼ cups of the dough in a small bowl for later use.

Press the remaining dough into the bottom of an ungreased 18×13-inch cookie sheet.

Bake the crust for about 13 minutes.

Remove the crust from the oven and spread the cherry pie filling evenly over the top.

Using your hands, scoop the reserved dough in small mounds over the cherry filling, flattening each mound.

Return the pan to the oven and bake for an additional 32-33 minutes, or until the top is lightly browned.

Allow the bars to cool on a wire rack for about 15 minutes.

In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth.

Drizzle the glaze over the top of the cooled bars and let them cool completely before cutting into squares.