Place a medium strainer over a large bowl and pour the cherries into it, allowing them to drain for 5 minutes.

Transfer the cherries to a 2- or 3-quart saucepan. Add sugar, cornstarch, salt, and lemon juice. Stir until the cornstarch dissolves. Let it sit for 5 minutes, until liquid forms in the pan.

Heat the mixture over medium-high, stirring occasionally, until it boils. Reduce to medium and cook for another minute, stirring constantly, until thickened and glossy. Remove from heat and mix in vanilla extract. Set aside.

Preheat the oven to 350°F. Lightly brush a 9x9-inch square pan with melted butter. Line the pan with parchment paper, ensuring overhang on all sides, and brush the parchment with butter.

Melt the butter over low heat. In a large bowl, whisk together flour, sugar, salt, and baking powder for 30 seconds.

Pour melted butter into the flour mixture and stir until no white bits remain. Reserve 225 grams (about 1 cup) of the crust mixture and combine it with shredded coconut.

Press the remaining crust mixture into the prepared pan in an even layer. Bake for 21-23 minutes until edges are golden brown.

Remove the crust from the oven and keep the oven on at 350°F. Spread the cherry filling over the baked crust using an offset spatula for an even layer. Sprinkle the reserved crumble mixture over the filling.

Bake for 20-22 minutes until the edges bubble and the topping is light golden brown. Cool on a wire rack. Loosen the edges with a spatula or knife.

Once cooled, refrigerate for easier cutting. Use the parchment sling to lift the bars and cut them into either 16 squares (2-1/8x2-1/8 inches) or 9 squares (3x3 inches).

These bars are best enjoyed within two days. Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 10 days.