To make the cookie bars preheat the oven to 375 degrees.

Spray an 8 x 8 or 9 x 9 baking dish and set aside.

To make the cherry filling put the pitted and halved cherries in a large bowl and toss with the lemon juice.

Add in the flour, cornstarch, sugar, vanilla extract, and almond extract.

Gently mix to combine. Set aside.

To make the crust whisk together the flour, 1 cup granulated sugar, baking powder and salt in a large bowl.

Add the butter and mix with a fork or your fingers until a coarse crumble has formed.

Stir in the almond and egg and mix well.

Pour half of the crumble mixture in the bottom of the prepared baking dish. Press it into the bottom of the pan.

Spread the cherry mixture evenly over the bottom crust.

Crumble the remaining crumble mixture on top of the cherry layer to form the crumble topping.

Bake for 45-50 minutes or until the top is golden brown and the cherry mixture is bubbly.

Remove from oven and cool completely on a wire rack before cutting into squares.