Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper.
In a large mixing bowl, combine almond flour, melted coconut oil or butter, sugar-free granulated sweetener, and a pinch of sea salt. Stir until a thick, sticky dough forms.
Set aside ¾ cup of the mixture for the crumble topping.
Press the remaining dough evenly into the pan and prick with a fork.
Bake crust on center rack for 10 to 12 minutes until lightly golden and remove from oven.
Place frozen cherries and sea salt in a saucepan; cover and heat on medium, stirring occasionally until cherries release liquid.
Mash cherries to desired consistency, then stir in tapioca flour and sugar-free sweetener.
Bring mixture to a boil for 2 minutes until thickened; remove from heat.
Spread cherry filling evenly over baked crust.
Sprinkle reserved crumble topping over the cherry layer.
Bake at 350 degrees Fahrenheit for 22 to 30 minutes until topping is golden and filling is bubbly.
Cool for at least 30 minutes before slicing.
Optional: Mix sugar-free powdered sugar with water or lemon juice to make glaze and drizzle over cooled bars.