**Preheat Oven:** Preheat to 350°F and line a 9x13 inch pan with parchment paper.

**Shortbread Crust:**

• - Sift powdered sugar into a mixing bowl. Stir in flour.
• - Add butter and beat on low speed until a smooth dough forms.
• - Press the dough evenly into the pan using plastic wrap to smooth it out.
• - Cover with parchment paper and baking weights. Bake for 20 minutes.
• - Remove weights and parchment, then bake for another 10 minutes until golden brown.

**Cherry Pie Filling:**

• - In a saucepan, warm cherries, sugar, and salt on medium heat until bubbling.
• - Mix lemon juice, water, and cornstarch in a small bowl, then add to the cherries.
• - Cook for about 2 minutes until thick and bubbly.
• - Remove from heat and stir in lemon zest, almond extract, and butter.

**Crumb Topping:**

• - In a bowl, combine flour, white sugar, and brown sugar.
• - Pour in melted butter and almond extract, mixing with a fork until large crumbs form.

**Assemble:**

• - Spread cherry filling over the baked shortbread.
• - Sprinkle crumble evenly over the top.
• - Bake for 30-35 minutes until crumbs are golden.

**Glaze:**

• - Mix powdered sugar and vanilla in a bowl.
• - Gradually add milk until thick but pourable.
• - Drizzle over cooled bars using a spoon or piping bag.