Prep your workspace: Preheat your oven to 350°F and grease an 8x8 inch square baking pan with non-stick cooking spray. This size creates perfectly thick bars that hold together when cut.

Mix the dry ingredients: In a medium mixing bowl, whisk together the flour and salt, then set this mixture aside. I always combine my dry ingredients first to ensure even distribution.

Create the base: In another medium mixing bowl, cream together the softened butter and sugar with an electric mixer until the mixture becomes light and fluffy - this usually takes about 3-4 minutes. Add the eggs one at a time, then beat in the vanilla and almond extract until everything combines smoothly.

Bring it together: Add your flour mixture to the wet ingredients and mix just until the dough comes together. Overmixing can cause a tough crumb.

Assemble the bars: Scoop 1 ½ cups of the dough mixture into your prepared pan. Here's where my technique really helps: dollop the dough all around the bottom, then use the back of a spoon or offset spatula to spread and press it into an even layer. Spread the cherry pie filling evenly over this crust, then dollop the remaining dough all over the top of the filling.

Bake to golden perfection: Slide your pan into the preheated oven and bake for 30-35 minutes, until the bars feel set and the edges start turning that gorgeous golden brown color.

Finish with flair: Let the cherry bars cool completely in the pan - patience pays off here! While they cool, whisk together the powdered sugar and milk to create a smooth glaze. Drizzle this over the cooled bars, then cut into 9 generous squares.