1 1/4 c. Flour
1/2 c. Brown Sugar
1/4 c. Butter
1/4 c. Shortening
1 c. Pecans, chopped
1/2 c. Coconut
2-8 oz. Pkg. Cream Cheese, softened
2/3 c. Granulated Sugar
2 Eggs
1 tsp. Vanilla
1/2 tsp. Almond Extract
2-21 oz. Cans Cherry Pie Filling

Combine flour and brown sugar in a large bowl.
Cut in butter and shortening until crumbly.
Mix in half of the chopped nuts and coconut.
Set aside half of this mixture to use later as the topping.
Press other half of mixture into a greased 9″ x 13″ pan.
Bake 15 minutes at 350°F.
Combine other half of nuts with remaining topping mixture.
Beat together cream cheese, granulated sugar, eggs, vanilla and almond extract.
Spread over top of baked crust.
Bake 15 minutes.
Spread cherry filling over top of cream cheese layer.
Scatter remaining topping mixture over cherry layer.
Bake 15 minutes.
Let stand until thoroughly cooled, then refrigerate.