Prepare and bake the white cake mix in a greased 9x13-inch pan according to the package directions (about 30 minutes at 350°F, until a toothpick in the center comes out clean).

Let the cake cool in the pan on a wire rack for about 15 minutes, until warm but not hot.

Poke holes all over the top of the cake, about 1 inch apart, with a fork or wooden skewer.

Slowly pour the cherry syrup evenly over the cake, starting with ¾ cup and adding more if the cake is still soaking it up. Let the cake cool completely, about 1 hour (or refrigerate for 30 minutes to speed it up).

Meanwhile, toast the slivered almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant. Let them cool.

In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Add the powdered sugar and beat until combined, then beat in the almond extract and almond milk until creamy.

Spread the cream cheese mixture evenly over the cooled cake with an offset spatula.

Gently fold the chopped maraschino cherries and half of the toasted almonds into the whipped topping. Spread it over the cream cheese layer, then sprinkle the remaining almonds on top.

Refrigerate for at least 1 hour, or overnight, before slicing. Serve cold, with an extra cherry on each piece if you like.