Preheat the oven to 350 degrees. Prepare a nine-by-13-inch pan by spraying it with cooking spray.

In a mixing bowl, prepare the crust by combining the flour, oats, brown sugar, baking soda and salt, stirring to combine. Cut in the butter with a fork or a pastry cutter until it is mixed well and the mixture is coarse crumbs.

Press the mixture evenly into the bottom of the prepared pan, and bake for 10 minutes.

For the filling, beat the eggs in a mixing bowl. Beat in the brown sugar and vanilla until it is smooth.

Beat in the flour, baking powder and salt. Fold in the coconut and cherries, and then spread the batter evenly over top of the crust. Sprinkle the pecans over the top of the batter, and then bake for 25 minutes or until the top is lightly browned.

Let the bars cool completely before adding the topping.

For the frosting layer, add the butter, powdered sugar, cherry juice and vanilla to a bowl and whisk thoroughly. You want the mixture to easily coat the back of a spoon, but create the texture you like best. If it’s too runny, add more powdered sugar. If it’s too thick, add more cherry juice.

Spread the frosting over the top of the bars. (This will be a thin layer. If you want it thicker, double the ingredients.)

Finally, add the shredded coconut to a dry skillet over medium-low heat. Stir regularly until most of the coconut is lightly browned. Remove it from heat and sprinkle on top of the chews. Cut and serve, and store any leftovers in an airtight container.