In a large bowl, beat the butter and sugar together until light and fluffy.

Add in egg and vanilla and continue to beat.

Add in the salt and flour and mix until a dough forms.

Wrap the dough in plastic wrap and chill for 1 hour.

Preheat the oven to 375 degrees.

On a lightly floured surface, roll ⅔ of the dough out into a rectangle roughly 11x15 inches to fit into a 9x13 sheet pan (pan must have raised edges).

Line the pan with dough, letting the excess hang over the sides.

Spoon the cherry pie filling over the dough and spread it into an even layer.

Roll out the remaining ⅓ of dough into a rectangle and cut into even, thin strips about 1” wide.

Lay the strips crisscrossed, running diagonally over the top of the pie filling.

Once all the strips are on, press the strips into the edges and trim the overhanging dough.

In a small dish, mix the sugar and cinnamon and sprinkle over the top of the dough.

Place the pan in the oven and bake for 18-20 minutes, until the top of the crust is golden brown.

Remove and let cool before slicing into squares. Serve with ice cream, or just as is!