Preheat oven to 350 degrees and spray a 9" x 13" cake pan with cooking spray. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and stir to combine.

Sift flour over wet ingredients and stir until well combined. Transfer about ¾ of the dough into prepared cake pan and spread into an even layer. Place crust in oven to bake for 15 minutes while you prepare the filling and reserve remaining dough.

In a large bowl, beat the cream cheese, lemon zest, lemon juice and 3 Tbsp granulated sugar until completely smooth.

Remove crust from oven and spread cream cheese mixture evenly over crust. Spoon the pie filling over the cream cheese layer and evenly distribute the cherries. Drop remaining dough by the teaspoon-full, randomly over the top of the cherries.

Bake 45–50 minutes or until top crust is cooked and light golden brown. Remove from oven and cool completely on a wire rack.

In a small bowl, mix powdered sugar, vanilla extract and just enough milk to reach a pourable consistency then drizzle the glaze over the top of bars. Allow glaze to set then slice and serve.