For the filling:
1 1/2 – 2 pounds fresh sweet cherries, stemmed and pitted
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
2 tablespoons bourbon

Cookie Dough Crumble:
4 tablespoons unsalted butter, plus more for greasing the baking dish
1 cup all-purpose flour
Rounded 1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg
2 cups semisweet chocolate chips

Preheat the oven to 350 degrees F.
Grease a 9-inch square baking dish with butter.

Stem and pit the cherries and put in a large bowl with the sugar, cornstarch, salt, and bourbon.
Stir to coat.
Let the cherry mixture sit and macerate in the refrigerator until juices release and it starts to get saucy, about 15 minutes.

Whisk together the flour, baking soda and salt in a small bowl and set aside.
Microwave the butter in a medium microwave-safe bowl until completely melted and cool slightly.
Stir the brown sugar, granulated sugar, vanilla and egg into the melted butter.
Stir the flour mixture into the butter-sugar mixture until just combined.
Stir in the chocolate chips.

Put the cherries in the prepared baking dish.
Scatter the cookie dough mixture across the top.

Bake until the topping is browned and cherry juices have bubbled through parts of the topping, 35 to 40 minutes.
Remove from the oven and let the cool for about 10 minutes.

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