Preheat your oven to 325°F (160°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, combine all-purpose flour, graham cracker crumbs, brown sugar, baking powder, and salt. Stir until well-blended, then add melted butter and stir until it resembles damp sand.

Transfer the mixture into the greased baking pan, pressing it down evenly to form a sturdy crust.

In a separate bowl, mix shredded coconut, sweetened condensed milk, chopped maraschino cherries, vanilla extract, and almond extract until sticky and cohesive.

Pour the coconut-cherry mixture over the pressed crust, spreading it evenly from edge to edge.

Bake in the preheated oven for 35 to 40 minutes until the edges are golden brown and the center is set.

Cool the bars on a wire rack for about an hour, then chill in the refrigerator for at least four hours before slicing.

Remove the chilled bars from the refrigerator, slice into squares, and serve chilled.