Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and egg yolk, beating just until yellow disappears.
Combine flour, baking powder, and salt; gradually add to butter mixture, beating well. Stir in 1 teaspoon vanilla extract and almond extract. Spread in a greased 13- x 9-inch pan; set aside.
Beat egg white at high speed with an electric mixer until stiff peaks form. Gradually add brown sugar, beating until smooth; stir in 1 teaspoon vanilla. Fold in cherries and pecans; spread over batter.
Bake at 350° for 25 minutes or until lightly browned. Cool and cut into squares.