Using an electric mixer, mix together the cake mix, canola oil, and the egg in a medium-size bowl. The mixture will be crumbly.
Spray a 13 x 9-inch baking dish with non-stick spray.
Press about two-thirds of the dessert base into the baking dish. Reserve the remaining crumbles for the topping.
Using the electric mixer again, combine the sweetened condensed milk and the almond butter until well blended. Pour this mixture over the dessert base. Spread out the almond butter mixture gently to prevent the dessert base from lifting.
Next, add the cherry pie filling layer over the almond butter mixture.
Finally, use remaining crumble mixture over the cherries.
Bake the Chocolate Cherry Dessert Bars for 30 - 40 minutes until set. You will notice that the almond butter mixture should not jiggle around easily when it is done.
Cool completely before cutting into bars.
Store any leftover dessert bars in the refrigerator.
I like to use the same beaters and mixing bowl for the almond butter filling I used or the chocolate cookie base. This makes for easier clean-up.