Preheat your oven to 375℉ (190℃).

Line an 8-inch square baking pan with parchment paper and butter the sides.

In a mixing bowl, combine halved fresh cherries, cornstarch, and lemon juice, stirring gently.

In another bowl, whisk together melted butter and granulated sugar until glossy, then add flour, baking soda, baking powder, and salt.

Reserve 3/4 cup of the crumb mixture for topping.

Press the remaining crumb mixture into the bottom of the prepared baking pan.

Spread the cherry mixture evenly over the crumb base.

Sprinkle the reserved crumb mixture over the cherry layer and dust with granulated sugar.

Bake for 23 to 25 minutes until the topping is golden brown and the filling is bubbling.

Allow to cool completely in the pan before lifting out and cutting into squares.