Line 9x13 pan with foil and spray with cooking spray.
In large mixing bowl, add sugar cookie mix and butter. Cut the butter into the mixture with a pastry cutter or fork. The mixture should be crumbly.
Set aside ¾ cup of the mixture. Press the remaining cookie mixture into the bottom of the prepared pan. Bake crust for 10 minutes (will be partially done).
In a separate bowl, mix the softened cream cheese, sugar, flour, vanilla and egg until smooth and creamy.
Spread the cream cheese mixture on top of the cooled crust.
Spread the cherry pie filling over the cream cheese layer.
In a small bowl, mix the remaining cookie mixture with the almonds. Sprinkle this mix over the cherry pie filling layer.
Bake 45 minutes or until the top is a light golden brown color.
Let cool for 30 minutes and then refrigerate for a few hours. Store covered in the fridge.