Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper muffin liners or spray with non-stick cooking spray.
Sift together flour, salt, and baking powder in a small bowl and set aside.
In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, and milk.
Dump the dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
Transfer ½ (about 1 cup) of the canned cherry pie filling to a strainer and rinse the pie filling from the cherries. Allow to drain completely.
Toss the rinsed cherries in the remaining tablespoon of flour. Then fold into muffin batter, stirring just until cherries are distributed.
Divide the batter evenly between 12 muffin cups.
From the remainder of the cherry pie filling can, drop 2 to 3 cherries over the top of the muffins along with a small amount of pie filling.
In a small bowl use your fingers or a fork to mix butter, flour, baking powder, sugar, and cinnamon until crumbles form.
Mix heavy cream into the butter/flour mixture. Sprinkle streusel over the top of the cherries and muffin batter.
Bake approximately 22 to 25 minutes or until a toothpick inserted in the center of muffins comes out with only a few crumbles.
Cool for 10 minutes and then remove muffins from the pan onto a cooling rack.