1️⃣ Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or line with parchment).

2. In a large mixing bowl, combine the cake mix, cherry pie filling, eggs, and almond extract.

3. Mix gently by hand or with a spatula until combined — don’t overmix! You want to keep the cherries intact.

4. Pour batter into the prepared pan and spread evenly.

5. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

6. Let the cake cool completely in the pan.

2️⃣ Make the Ganache

1. In a small saucepan over low heat, warm the heavy cream just until it starts to steam — don’t boil.

2. Remove from heat and add chocolate chips and butter. Let sit for 1–2 minutes.

3. Whisk until smooth and glossy. Stir in vanilla extract.

4. Allow the ganache to cool slightly (about 10 minutes) until it thickens enough to spread.

3️⃣ Frost and Finish

1. Spread ganache evenly over the cooled cake.

2. Chill in the fridge for about 20 minutes to set the chocolate.

3. Garnish with cherries and chocolate shavings if desired.

4. Slice and serve!

Storage

• Store covered in the refrigerator for up to 5 days.

• For longer storage, freeze individual slices for up to 2 months — thaw before serving.