Chocolate Cherry Upside-Down Cake

1 tb Cold water
1 tb Cornstarch
1/2 ts Almond extract (optional)
21 oz Canned cherry pie filling
1 2/3 c All-purpose flour
1 c Sugar
1/4 c Hershey's Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Water
1/3 c Vegetable oil
1 ts White vinegar
1/2 ts Vanilla extract
Sweetened whipped cream

Heat oven to 350 degrees F. In medium bowl, stir together 1 tablespoon water, cornstarch and almond extract, if desired, until cornstarch is dissolved. Add pie filling; gently stir until well blended. Spread mixture evenly on bottom of ungreased 9-inch square baking pan. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream. About 9 servings.

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