In a small bowl, mix together 21 ounce can cherry pie filling and 1/4 cup amaretto liqueur (optional). Pour into a 7” pan that has been sprayed well with nonstick cooking spray.
Mix 15.25 ounce box yellow cake mix, 1 Tablespoon brown sugar, 1 teaspoon almond extract, 1 teaspoon vanilla extract and 1/4 cup salted butter (melted) until the mix becomes clumpy.
Sprinkle cake mix mixture evenly on top of the cherry pie filling. Lightly sprinkle 1 teaspoon ground cinnamon over the top.
Cover the cobbler with foil. Add 1 ½ cups of water to the bottom of a 6-quart instant pot. Lower the cobbler inside using a sling.
Seal and set to high pressure for 15 minutes. Allow natural release for 10 minutes, then quick release the remaining steam.
(Optional) Uncover the cobbler and place in the oven at 375* for 5 minutes to crisp up the cobbler.
Serve warm with a scoop of vanilla ice cream and enjoy!