In a medium bowl, combine flour, brown sugar and cinnamon.
Using a fork or pastry blender, cut softened butter into the flour mixture (willbe crumbly). Reserve one cup of this mixture to save for topping.
Mix eggs and cream. Slowly add to the flour mixture and blend until well incorporated. Add salt and baking powder and mix until smooth.
Pour batter into greased springform pan.
Meanwhile, place cherries and lemon juice into a saucepan over medium heat. Cover and heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
In a small bowl, whisk granulated sugar with cornstarch; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling is thick and bubbly, about 2 minutes; remove from heat.
Pour cherry pie filling over batter in the springform pan.
Top pie filling with the 1 cup of reserved flour mixture, spreading evenly to cover.
Bake for 55 minutes or until brown and toothpick in the center comes out clean.
Allow to cool for 5 minutes then remove cake from the springform.