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Preheat the oven to 350 ℉ and lightly coat the pan using a pastry brush and coconut oil.
Then line the pan with a parchment. I like to use the ones like this with the handles for easy removal.
In a large bowl, add all of the dry ingredients and mixed together.
Then add the butter. Using either your hands, or a pair of gloves, covering your hands, mix this together, until completely combined. The mixture will become crumbly.
Next, add ⅔ of the mixture to the baking pan. Using the bottom of a cup press the mixture firmly down into the pan.
Then, add the cherry filling and spread evenly across.
Next, sprinkle the remaining crumb mixture on top of the cherries.
Bake for 35-43 minutes until golden brown.
Allow these to cool completely.
Place a small sauce pan over medium heat. Begin by adding the cherries, sugar, corn starch, and lemon juice.
Bring this to a boil. Once the mixture has begun to boil, continue stirring for about 6 to 7 minutes.
As it begins to thicken, slowly add 1 to 2 tablespoons of water. Continue stirring until your desired consistency has been achieved. You will want this to be thick enough to spread, and not too watery, then set aside.
In a mixer, using the paddle attachment, combine all of the cream cheese topping ingredients.
Once fully combined, drizzle over the bars. Then slice and enjoy!