In a preheated pan, add your cherries, sugar, and lemon juice and stir until combined. Let it cook for a few minutes before adding in your Pinot Noir and allspice. Lower the heat and stir until the filling becomes thicker and most of the liquid is evaporated. Let sit off the heat while making the shortbread crust. To make the crust, beat the sugar with the butter until light and fluffy. Then, add your extracts and mix until combined. Add one egg at a time, mixing until smooth. Lastly, add in your flour and mix until a dough forms.
In a baking dish lined with parchment, add in 3/4 of the crust and spread it evenly on the bottom. Add all of the cherry filling on top and then with the remaining 1/4 of your crust, sprinkle it on top in patches.
Bake for about 30 minutes at 350 degrees F or until golden brown. Let cool for 10 minutes before cutting into squares and enjoy!
