Spread two-thirds of the oat mixture into the bottom of an ungreased 9"x 13" x 2" cake pan. Press to firm and evenly cover the entire bottom of the cake pan. Pour the cherry pie filling into a blender or food processor and puree until smooth. Pour the mixture into a medium saucepan. Combine 2 T. sugar and cornstarch. Stir this into the pureed cherry filling. Cook, stirring constantly, over low heat until the mixture thickens. Stir in the almond extract. Pour the cherry mixture over the oat layer and spread evenly. Top with the remaining oat mixture. Bake in a preheated oven at 350º for 30 to 35 minutes, or until golden brown. Cool on a wire rack. Let cool completely before cutting into bars. Store in a covered air tight container.