Start by greasing and lining an 8x8” baking dish with parchment paper. Preheat your oven to 350°F (175°C).

In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.

In another bowl, crack 1 large egg and add 1 teaspoon of vanilla extract, ½ teaspoon of almond extract, and the cherry pie filling (or fresh cherries). Mix well.

In a saucepan over medium heat, melt ½ cup of cubed salted butter until it becomes frothy and develops a nutty aroma.

Transfer the browned butter to a large mixing bowl and add ½ cup of granulated sugar and ½ cup of brown sugar. Beat until smooth and creamy.

Incorporate the wet cherry mixture into the butter and sugar blend, then gradually add the dry flour mixture, stirring gently.

Fold in 1 cup of white chocolate chips and ½ cup of slivered almonds into the batter.

Pour the batter into your prepared 8x8” baking dish, spreading it evenly.

Bake at 350°F for about 50-55 minutes, until the edges are lightly golden and a toothpick inserted comes out with a few moist crumbs.

Remove from the oven and allow to cool for at least 20 minutes before slicing.