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1
Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
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2
Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl.
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3
Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes.
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4
Reduce the mixer speed to medium low; beat in the flour mixture until combined.
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5
Press the dough evenly into the prepared baking dish in a thin layer with damp hands.
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6
Refrigerate until firm, about 30 minutes.
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7
Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan.
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8
Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan.
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9
Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes.
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10
Spread over the chocolate layer and let cool completely.
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11
Lift the bars out of the pan using the foil.
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12
Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars.
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13
Let stand until the chocolate sets, then cut into squares.
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14
Photograph by Levi Brown
