Preheat oven to 350F.
Grease and flour 17-by-12" jellyroll pan.

In mixing bowl, cream margarine and sugar.
Add eggs, vanilla, 2 tbs. of the milk, flour and
baking powder, mixing just until smooth.
Spread two-thirds of dough onto pan.
Dough will be similar to that of cookie dough
and will be somewhat difficult to spread.
Distribute cherry pie filling evenly over dough.
Drop remaining dough by small spoonfuls all over fruit.
Using spatula, spread spoonfuls together
as much as possible (there will be gaps).

Bake in preheated oven 45 minutes
or until done.

Meanwhile, prepare icing.
Combine powdered sugar, almond extract
and remaining 2 teaspoons milk.
Mix until smooth, adding additional milk
if needed. Allow coffeecake to cool
10 to 15 minutes then drizzle icing
over warm coffeecake.
Makes 16 to 20 servings.