Preheat your oven to 350°F (175°C) and grease and line an 8x8” baking dish with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt until well combined.

Combine the egg, vanilla extract, almond extract, and cherry pie filling in another bowl, mixing thoroughly.

Melt the butter in a saucepan over medium heat, stirring until it turns nutty brown in color.

Pour the browned butter into a large bowl and mix in the granulated and brown sugar until well incorporated.

Gradually stir in the cherry mixture into the butter-sugar blend until fully combined.

Fold the dry ingredient mixture into the wet ingredients until just incorporated to form a thick batter.

Fold in the white chocolate chips and slivered almonds, ensuring an even distribution.

Transfer the batter into the prepared baking dish, spreading evenly, and bake for 50-55 minutes until a toothpick comes out clean.

Let the blondies cool in the pan for at least 20 minutes before slicing and serving.