Preheat the oven to 350 ̊. For the filling: Combine the cherries, granulated sugar, cornstarch and almond extract in a bowl and let stand while you make the dough. For the dough: Sift the flour, baking powder and salt into a medium bowl; set aside. Cream the butter, granulated sugar and orange zest in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until combined, about 2 minutes. Add the egg, egg yolk and vanilla and mix until fully incorporated, about 1 minute. Add the dry ingredients in three batches, alternating with the milk, and beat until the dough comes together (it will be soft). Press two-thirds of the dough into the bottom of a 9-by-13-inch baking dish. Pour the cherry filling and any juices on top and spread it out. Crumble the remaining dough over the filling. Bake until the cherries are bubbly and the dough is golden, about 35 minutes. Transfer to a rack to cool completely, about 1 hour. For the glaze: Combine the powdered sugar, lemon zest and milk in a medium bowl until smooth; thin with more milk, if necessary. Drizzle on the bars and cut into pieces.