1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang to lift the bars out easily once baked.
2. In a large bowl, combine the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat until the mixture is light and fluffy—this usually takes about 3-4 minutes. This step is key to getting that tender crumb, so don’t rush it.
3. Add the vanilla extract, almond extract (if using), and salt. Mix until combined.
4. Gradually add the flour, mixing on low speed just until the dough starts to come together. It will be crumbly but should hold when pressed.
5. Press about two-thirds of the dough evenly into the bottom of your prepared pan. I like to use my hands here—there’s something so comforting about the tactile part of baking, isn’t there? Plus, it helps create an even layer.
6. Spread the cherry pie filling evenly over the dough base. Try not to disturb the crust too much to keep that lovely layer intact.
7. Crumble the remaining dough over the cherries, covering as much as you can. The bars will have a rustic, homemade look, which is part of their charm.
8. Bake for 40-45 minutes, or until the top is golden and the filling is bubbly around the edges. Your kitchen will start to smell like Christmas magic in no time!
9. Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper to lift the bars out, then cut into 12 squares.
10. Dust the tops with powdered sugar just before serving for that festive extra touch.

I remember the first time I made these bars for a holiday party. I was balancing a toddler on one hip and stirring dough with the other hand, but the end result was worth every chaotic moment. These bars have a way of bringing people together, and that’s the real magic of baking in my book.