Apricot-lemon bars with cherries

¼ cup whole wheat pastry or whole wheat flour (1 ounce);
¼ teaspoon baking powder;
1/8 teaspoon fine sea salt;
3 large eggs, at room temperature ¼ cup packed light brown sugar;
2 teaspoons finely grated lemon zest;
¾ cup chopped dried apricots, preferably Turkish;
¾ cup chopped dried apricots, preferably Turkish;
¼ cup freshly squeezed lemon juice (2 lemons);
½ heaped cup sweet pitted cherries (about 20; thawed and drained if using frozen);
¼ cup toasted slivered almonds.

Position a rack in the center of the oven and preheat to 350 F. Butter and flour an 8-inch square baking pan, tapping out the excess, or coat with cooking spray.
To make the crust, break the graham crackers into the bowl of a food processor and process until finely ground, about 30 seconds. Add the remaining crust ingredients and pulse until just combined, 5 to 7 pulses. Press the crumb mixture evenly into the bottom of the prepared pan and bake for 8 minutes, or until set. Transfer to a wire rack to cool for a few minutes. Leave the oven on.
Meanwhile, make the topping. Whisk the whole wheat pastry flour, baking powder, and salt in a small bowl. In a large bowl, whisk the eggs with the sugar and lemon zest until the mixture is frothy and the sugar has dissolved, about 1 minute. Briefly whisk in the flour mixture until just blended. Stir in the dried apricots and lemon juice. Pour the filling evenly over the crust. Distribute the cherries on top and sprinkle with the almonds.
Bake until the top turns golden and the edges are browned, 25 to 30 minutes. Transfer the pan to a wire rack to cool. After about 30 minutes, loosen the edges and cut into bars or squares using a sharp knife. Leave to cool completely in the pan, about 1 hour total.
TO GET A HEAD START: The bars can be made 1 day ahead. Chill, covered. Bring to room temperature before serving.
TO VARY IT: Replace the cherries with raspberries, or peaches cut into ½-inch pieces.