Line a 9-by-5-inch loaf pan with a sheet of parchment or plastic wrap and give it a slick of oil.

In a small bowl, mix together the cherries, dates, and warm water and let the fruit rest and soften for a few minutes.

Drain the fruit and blot dry with paper towels.

Meanwhile, place the almonds in a food processor and process until fluffy, light and floury.

Add the drained fruit, cinnamon, and salt (if using). Pulse everything together until everything coalesces and turns doughlike. This could take up to 2 minutes.

Spoon the mixture into the prepared loaf pan. Top with one more slick of oil — like hardly any. Cover with parchment paper, wax paper or plastic wrap and using your hand or a large spoon, flatten and even. Leave the paper or plastic wrap in place and refrigerate for at least 30 minutes.

Take the edges of the parchment or plastic wrap used to line the bottom and lift the bar mixture out of the loaf pan and onto a cutting board. Lose the paper or plastic and slice the rectangle into 6 bars. Tightly wrap each bar in plastic wrap. The bars will keep wrapped and refrigerated for up to 3 weeks.