NYT cooking has a recipe for a baklava- inspired pistachio honey filling that sounds nice. I’ve been meaning to try except the recipe also calls for lye water (don’t have any and prob won’t use again!)

Get a jar/can of cherries as shown above. Quick whirl in the food processor to chop up. Add sugar and some cornstarch or tapioca powder. Bring to a boil. Adjust thickness/sweetness by adding more thickener/sugar. Let it simmer a bit to get rid of any starchy flavor. You could also add some cherry liqueur to bring it to the next level.

White beans, lard, almond paste, sugar, almond extract and dried cherries.

Mix dried cherries with mashed white kidney beans add palm sugar. Moon cake filling is firm.