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Mix butter, powdered sugar, egg yolk and vanilla extract until smooth. Add the flour and salt until just combined. Will look like sand. Press into a 8x8 square pan. Bake at 350 for 20 minutes.
Add all ingredients in a bowl and use your hands to mix until it looks like a sandy crumble.
Add cherries and sugar to a saucepan and sauté. When you have enough juices, add cornstarch and cook until thickened. Off heat I added the extracts and lemon juice. Let cool slightly.
Add almond flour and Sugar to a mixing bowl with a paddle attachment and mix to combine. Add butter, salt, milk and vanilla and mix until smooth.
Add all of the frangipane to the cooked shortbread crust, then cover with the cooled cherry filling, and top with the almond crumble. Bake at 350 for 45 minutes. Let cool completely before cutting into. Enjoy!