Spray muffin tin with cooking spray, preheat oven to 350 degrees.

Make crust by mixing graham cracker crumbs, butter, sugar, and cinnamon by hand. Press mixture into tins to until each tin ¼ full.

Make cheesecake filling by creaming soft, room temperature cream cheese with mixer until fluffy. Whip in sugar, vanilla, lemon juice, then eggs until incorporated well. Pour about 1 tablespoon of cheesecake filling into each tin, no more than ¾ full.

Bake cheesecake bites 10-11 minutes until puffy on the edges, and before any significant browning takes place.

Remove from oven, let cool in pan until mostly cooled, and cheesecake bites have pulled away from from the tin edges.

Remove bites from tins gently with a dull knife and finish cooling on cooling rack. Once completely cooled, refrigerate.

Make cherry topping by simmering cherry juice with sugar, flour, and salt. Whisk until flour is completely incorporated, simmer 1-2 minutes until slightly thickened. Remove from heat, add butter, mix until melted. Add cherries to mixture. Refrigerate until cool.

Once cheesecakes and topping are both chilled, top bites with topping, including one cherry on each bite. Serve.