Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Prepare the crust mixture: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Press about two-thirds (2/3) of the crumb mixture evenly into the bottom of the prepared baking pan. Bake the crust for 15 minutes until lightly golden.

While the crust bakes, prepare the filling. In a small bowl, gently mix the canned cherry pie filling with the cornstarch until just combined. This prevents the filling from being too runny.

Remove the partially baked crust from the oven. Carefully spread the cherry filling mixture evenly over the hot crust.

Sprinkle the remaining one-third (1/3) of the crumb mixture evenly over the cherry filling.

Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping is golden brown and the filling is bubbly. Let the bars cool completely on a wire rack (at least 2 hours) before slicing into 16 squares.