Chocolate Cherry Crumb Bars

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang.
3. 3
   Coat with cooking spray.
4. 4
   Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat.
5. 5
   Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes.
6. 6
   Remove from heat; stir in 1/4 cup granulated sugar.
7. 7
   Let cool, stirring occasionally, until sugar has dissolved.
8. 8
   Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl.
9. 9
   Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan.
10. 10
    Bake until just set, about 20 minutes.
11. 11
    Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes.
12. 12
    Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate.
13. 13
    Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
14. 14
    Bake until a cake tester inserted into center comes out clean, about 50 minutes.
15. 15
    Let cool completely on a wire rack.
16. 16
    Run a knife around sides; lift out of pan.
17. 17
    Cut into squares.
18. 18
    Bars can be stored in an airtight container at room temperature up to 5 days.