• Preheat the oven to 350°F. Line a 9x9 square pan with parchment paper, leaving overhang on two sides for easy lifting.

To make the shortbread crust:

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
• Mix in the vanilla extract and salt.
• Add the flour and mix just until a soft dough forms.
• Remove about ¾ cup of the dough for crumb topping.
• Press the remaining dough firmly and evenly into the prepared pan to form the base layer.
• Bake for 15 minutes, until lightly set and just beginning to turn golden at the edges.

To make the crumb topping:

• In a large bowl, gently mix the reserved shortbread dough with coarse sugar, and a pinch of ground cardamom.

To prepare the cherry pie filling:

• While the crust pre-bakes, stir the cherry pie filling with the lemon juice and lemon zest.

To assemble the bar:

• Remove the crust from the oven and cool for 5 minutes.
• Spread the cherry filling evenly over the warm crust.
• Crumble the reserved dough over the top, leaving some cherry filling visible.
• Sprinkle sliced almonds evenly across the surface.

To bake:

• Bake for 55–60 minutes, or until the crumble is lightly golden and the filling bubbles gently at the edges.
• Cool completely in the pan, then refrigerate for at least 2 hours before slicing.
• Lift out using the parchment sling, then cut with a sharp knife. (TIP: For ultra-sharp bakery-style edges, dip a knife in hot water, wipe dry, and cut in smooth strokes. Do not skip chilling time if clean slices are desired. )

To prepare the glaze:

• Whisk together powdered sugar, milk, and almond extract until smooth and lightly pourable.
• Drizzle over chilled bars before serving. (You may omit the glaze, if you prefer less sweet treats.)
• Store in an airtight container in the refrigerator.