1. Preheat oven to 350°F. Line 9×13 baking pan with parchment paper, leaving 2-inch overhang on two sides.

2. In large bowl, cream softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

3. Add flour, salt, and vanilla extract. Mix until dough forms and pulls away from sides of bowl.

4. Take 2/3 of the dough and press evenly into bottom of prepared pan, using floured hands to create firm, compact layer.

5. In small bowl, stir together cherry pie filling, almond extract, and lemon juice.

6. Spread cherry mixture evenly over pressed crust, leaving 1/4-inch border around edges.

7. Crumble remaining 1/3 of dough over cherry filling in random pieces, creating rustic crumble topping.

8. Bake on middle oven rack for 35-40 minutes until edges are golden brown and crumble topping is lightly browned.

9. Remove from oven and cool in pan on wire rack for 30 minutes.

10. Continue cooling at room temperature for 2-3 hours total until completely cool.

11. Make glaze by whisking together sifted powdered sugar, milk (start with 2 tablespoons), almond extract, and salt until smooth. Add more milk if needed for drizzling consistency.

12. Drizzle glaze over completely cooled bars in zigzag pattern using fork or whisk.

13. Let glaze set for 15-20 minutes.

14. Use parchment overhang to lift bars from pan. Cut into 24 squares using sharp knife, wiping blade clean between cuts.

15. Garnish with toasted sliced almonds or sprinkles if desired.

16. Serve at room temperature for best flavor and texture.