Preheat oven to 350 F (177 C). Prepare bundt pan by generously spraying with nonstick cooking spray or softened butter.

In a large mixing bowl, add cake mix, eggs, oil, almond extract, and canned cherry pie filling. Beat with a hand mixer on medium speed for 2 minutes.

Pour batter into the prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let cool in pan for 15 minutes then remove to a wire rack and cool completely before topping with glaze (about 2 hours).

To make the glaze, add chocolate chips and heavy cream to a small microwave safe bowl. Microwave until cream is hot about 30 seconds.

Add salt and vanilla (optional) and stir until a smooth sauce forms. Pour over cake. Glaze will set in 30 minutes or so.

If you prefer a hard glaze, simply melt chocolate chips and drizzle thinly over cake.