Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” baking pan with parchment paper.

Add all of the ingredients for the shortbread crust and topping to a large mixing bowl and mix well until everything is combined. Measure out ½ cup of the mixture and set it aside to use as topping later. Note: there is no need to separate the dry ingredients from the wet ingredients, as everything can be mixed at the same time.

Transfer the rest of the crust mixture to the prepared baking dish and press it into an even layer. I use my hands for this. Poke the crust several times with a fork to ensure it bakes evenly.

Bake on the center rack of the preheated oven for 15 minutes, or until the edges are just slightly golden brown.

While the crust is baking, prepare the cherry pie filling.

Add the pitted cherries, fresh lemon juice, and pure maple syrup to a medium saucepan and heat over medium-high heat on the stove top. Allow the mixture to come to a full boil, stirring occasionally. Once boiling, use a fork or a potato masher to mash the cherries to your desired consistency. I leave them fairy chunky.

Stir in the flour and a pinch of sea salt and continue stirring until any lumps of flour have dissolved and the filling is nice and thick.

Pour the cherry filling over the prepared crust and spread it into an even layer. Sprinkle the reserved topping over the top of the filling.

Bake (still at 350) for 22 to 30 minutes or until the topping is slightly golden brown and the filling is bubbly.

Remove the bars from the oven and allow them to cool completely to room temperature. To speed up the process, you can allow the bars to cool for 20 minutes on a wire rack and then transfer them to the refrigerator to cool the rest of the way.

At this point, the bars are ready for consumption so you can either slice them into individual slices and serve them as is, or you can make the amazing glaze (I recommend making the glaze).

To make the optional powdered sugar glaze, stir 1 cup of powdered sugar and two tablespoons of water or lemon juice together in a small bowl or measuring cup until the sugar has completely dissolved. Drizzle your desired amount of glaze over the bars.