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1
In a small saucepan bring water to boiling.
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2
Remove from heat.
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3
Add dried cherries and let stand for 10 minutes or until softened.
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4
Drain and set aside.
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5
For crust, in a large mixing bowl combine oats, flour, brown sugar, baking powder, and baking soda.
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6
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
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7
Reserve 1 cup of the crumb mixture.
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8
Stir the almonds into the reserved crumb mixture; set aside.
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9
Press remaining crumb mixture into the bottom of an ungreased 15x10x1-inch baking pan.
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10
Bake in a 350 degree F oven for 12 minutes.
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11
Meanwhile, for filling, stir together the drained cherries, cherry preserves, and lemon peel.
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12
Spread the filling evenly over baked crust; sprinkle with reserved crumb mixture.
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13
Bake for 20 to 25 minutes more or until top is golden brown.
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14
Cool completely in pan on a wire rack.
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15
In a small saucepan combine the chocolate pieces and shortening; heat over medium-low heat until chocolate is melted.
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16
Drizzle melted chocolate mixture over baked bars.
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17
Cut into bars.
