Lightly spray an 8x8 square baking pan with cooking spray. Line with two pieces of parchment paper, leaving "handles." Put the almond flour, white rice flour, coconut sugar, salt, baking soda, and cinnamon in a large bowl. Whisk to combine.
Add coconut oil. Use a fork to mix and mash the coconut oil into the dry mixture. Add vanilla extract. Drizzle cold water over dough one tablespoon at a time until dough starts to come together. Then, using your hands, mix until dough comes together. Reserve ½ cup of the dough and set aside.
Transfer dough to prepared pan and press into bottom. Prick the bottom with fork tines and place in freezer for about 15 minutes. Preheat the oven to 325 degrees Fahrenheit.
While the dough chills, the wipe the bowl you used clean. Prepare your cherries and toss them in the bowl. Add arrowroot starch and stir to coat cherries.
When dough is ready, spread cherries in an even layer covering dough. Sprinkle the reserved dough mixture over cherries. I like to press some pieces togeher with my fingers to create wider pieces.
Bake for 45-55 minutes, or until topping has started to turn a golden brown. Allow to cool completely on a wire rack.
When ready to serve, remove bars from pan using parchment handles. Slice into squares using a sharp knife.
Recipe adapted from my Almond Jam Tart.Cherry Crumble Bars are best the first day they are made, but can keep up to 2-3 days in airtight container.