Line an 8 inch square pan with parchment paper, either butter the pan or spray with cooking spray. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment cream the sugar and the butter until light and fluffy. Be sure to scrape down the bowl and the sides.

Add the salt and then slowly add the flour beat until the dough forms clumps. You can also mix this by hand or in a food processor.

Put 2 1/2  cups of the mixture into the pan and pat into the bottom of the prepared pan and 1 inch up the sides. Set aside and mix the filling.

In a separate  bowl mix together the pitted cherries, sugar, lemon juice, flour and salt.

Pour the mixture over the crust, then top with the remaining dough by squeezing together to make clumps. Scatter these around the cherries then sprinkle with the almond slices. Bake for 60-65 minutes. If the bars are browning too fast tent with foil. Remove from oven when golden brown and bubbly.

Let bars cool 20 minutes in the pan on a wire rack, then remove from pan and leave to cool completely.