Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with a cooking spray.
In a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy.
Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.
Pour the batter into the baking pan and spread it evenly with a spatula.
Bake for about 25 minutes, or until the inserted toothpick comes out clean.
Cool the cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.
For cream cheese frosting:
Whip the cream cheese until fluffy. Add sour cream, powdered sugar and almond extract and beat until smooth.
Note 1: If you can't find devil's food cake mix, try chocolate, yellow, or red velvet in its place!Note 2: Be sure to use cherry pie filling, not canned cherries!Storing Tips: - Refrigerate the cherry chocolate cake in an airtight container for up to 3 days. - Freeze it in an airtight container for up to 3 months. I like to freeze it in slices in a ziplock bag, this way you can enjoy one slice at a time!