Reserve 1/2 cup of the dough for the topping, then scrape the remaining dough into the bottom of the prepared dish. With a knife, the back of a spoon, or an offset spatula
, spread the dough into an even layer, smoothing it all the way into the corners. The layer will seem thin, but it will rise and thicken as it bakes. Spoon the cooled pie filling over the top, spreading it into an even layer. Mix the sliced almonds into the reserved dough, then drop it by small spoonfuls over the top. Some of the cherry pie filling will be showing through.