Make the Cake:
Preheat oven to 350F and line a 9×13-inch pan aluminum foil for easier cleanup and spray with cooking spray; set aside.
To a large bowl, add the cake mix, eggs, almond extract and beat with a handheld electric mixer on low speed for about 90 seconds; mixture will be dry with pea-sized lumps and clumps.
Add the cherry pie filling and stir by hand to incorporate.
Add the chocolate chips and stir by hand to incorporate; batter will be thick and somewhat lumpy.
Turn batter out into prepared pan and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow cake to cool in pan on a wire rack for about 1 hour, or until cooled completely before frosting it.
Make the Frosting :
To a large microwave-safe bowl, add the chocolate (break it into pieces or roughly chop) and heat on high power to melt. Stop every 20 seconds to check and stir. Once chocolate can be stirred smooth, set aside to cool.
To a large canister of a food processor, add the butter, sugar, cocoa powder, salt, and process on high speed until smooth, about 30 to 60 seconds, scraping the sides of the bowl as needed.
Add the corn syrup, vanilla, and process on high until just combined, about 10 seconds.
Scrape down the sides of the bowl, add the melted chocolate, and pulse until smooth and creamy, 10 to 15 one-second pulses.
Evenly frost the cake.