Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it with butter or cooking spray and lining it with parchment paper.

In a large mixing bowl, whisk together the flour, granulated sugar, cornstarch, baking powder, and salt until combined. Cut in the cold butter until the mixture resembles coarse crumbs, then add the egg and mix until just combined.

Spread about two-thirds of the dough mixture into the prepared pan, pressing it down to create a base. Bake for 8-10 minutes until slightly set. Once done, spread the cherry pie filling over the baked crust and top with remaining crumble mixture.

Return to the oven and bake for an additional 20-25 minutes until the top is golden brown and bubbly.

Remove from oven and cool in the pan on a wire rack for at least 30 minutes.

Prepare the glaze by whisking together powdered sugar, vanilla extract, almond extract, and milk until smooth. Adjust the consistency as needed.

Once cooled, cut the bars into squares and drizzle the glaze over the top before serving.