Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with aluminum foil for easy cleanup, then coat it with cooking spray. Set the pan aside.

In a large mixing bowl, combine the cake mix, eggs, and almond extract. Using a handheld electric mixer, beat on low for about 90 seconds. The mixture will still be dry and form small clumps.

Gently fold in the cherry pie filling, mixing by hand until well combined.

Stir in the chocolate chips by hand. The batter will be thick and slightly lumpy.

Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Let the cake cool completely in the pan on a wire rack before frosting, about 1 hour.

Break the chocolate into pieces (or roughly chop it) and place it in a microwave-safe bowl. Heat in 20-second intervals, stirring each time until melted and smooth. Set aside to cool.

In the bowl of a food processor, add the butter, powdered sugar, cocoa powder, and salt. Process at high speed for 30-60 seconds until smooth, scraping down the sides of the bowl as needed.

Add the corn syrup and vanilla extract, and process again until just combined, about 10 seconds.

Scrape down the sides of the bowl, then pour in the melted chocolate. Pulse the mixture in short bursts (about 10 to 15 one-second pulses) until the frosting is creamy and smooth.

Once the cake has fully cooled, spread the frosting evenly over the top.

Enjoy your rich and indulgent chocolate cherry cake!