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1
Combine dried cherries, tart cherry preserves, and kirsch in processor; blend to chunky puree.
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2
(Filling can be made 1 day ahead.
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3
Transfer to bowl; cover and refrigerate.)
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4
Preheat oven to 375F.
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5
Line 13x9x2-inch metal baking pan with heavy-duty foil, leaving overhang.
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6
Spray foil with nonstick spray.
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7
Combine flour, sugar, cinnamon, and salt in processor; blend 5 seconds.
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8
Add butter, vanilla extract, and almond extract.
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9
Blend, using on/off turns, until mixture resembles coarse meal.
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10
Add milk and blend, using on/off turns, until mixture comes together in small clumps.
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11
Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel.
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12
Blend remaining mixture in processor until large moist clumps form.
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13
Gather dough together in large ball.
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14
Press dough over bottom of prepared baking pan; pierce all over with fork.
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15
Bake dough until golden, about 22 minutes; cool crust 15 minutes.
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16
Maintain oven temperature.
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17
Add sweetened coconut flakes and sliced almonds to reserved 1 cup dough.
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18
Mix dough with fork, breaking streusel topping into small clumps.
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19
Spread cherry filling over baked crust.
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20
Sprinkle streusel topping over.
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21
Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes.
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22
Cool cookie in pan on rack.
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23
Using foil overhang as aid, lift cookie from pan.
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24
Peel off foil and discard.
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25
Cut cookie lengthwise into thirds, then cut crosswise into eighths, forming total of 24 bars.
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26
(Bars can be made 2 days ahead.
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27
Store bars in airtight container and refrigerate.)
