Use melted ghee or grass-fed butter mixed into the almond flour crust and press firmly into the pan - this creates better structural integrity than cold butter and ensures a cohesive shortbread base that won't crumble.

Drain fresh cherries thoroughly and pat dry before mixing with tapioca flour and lemon juice to prevent excess moisture from seeping into the crust and making it soggy during baking.

Don't thaw frozen cherries before using - add them directly to your filling mixture as they'll release their juices gradually during baking, creating a perfectly balanced cherry consistency without over-saturation.

Mix tapioca flour with a small amount of almond milk or the cherry juice before adding to the filling to eliminate lumps and ensure smooth, even thickening throughout the bars.

Allow the bars to cool completely at room temperature for at least 2 hours before cutting - this sets the filling properly and prevents the crust from crumbling, resulting in clean, presentable slices.