Heat oven to 350°F. Cut cookie dough into 18 slices; place slices evenly in ungreased 15x10x1-inch baking pan. With floured fingers, press dough evenly to cover pan. Arrange pecans and cherries over dough.
In medium saucepan, combine butter, corn syrup and milk. Bring to a boil over medium heat. Boil 1 minute, stirring occasionally. Remove from heat; stir in almond extract. Drizzle evenly over pecans and cherries.
Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 30 minutes or until completely cooled. Cut 4 lengthwise and 6 crosswise strips; cut each piece into 2 triangles.