Combine cake mix, pie filling, eggs and extract in a mixing bowl. Beat with an electric mixer on high speed until well mixed (cherries will break up somewhat). Pour into a greased 13"x9" baking pan and bake according to package directions. About 5 minutes before cake is done, whisk together sugar, butter and evaporated milk in a saucepan over medium heat. Bring to a boil; boil for one minute. Remove saucepan from heat and stir in chocolate chips and vanilla. Remove cake from oven; immediately pour icing over cake. Let cake stand for at least one hour.
Tip: Toast nuts for extra flavor. Place a single layer of walnuts, pecans or almonds in a skillet. Stir or shake skillet over medium-high heat continually for 5 to 7 minutes. Nuts are done when they start to turn golden and smell toasty.
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