Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

In a large bowl, whisk together the flour, sugar, and salt.

Add the cold butter cubes and use a pastry blender or two forks to cut the butter into the dry ingredients until the mixture forms coarse crumbs, with some pea-size pieces remaining.

Remove 1 cup of the crumb mixture and set aside for the topping.

Press the remaining crumb mixture evenly into the bottom and slightly up the sides of the prepared muffin cups.

In a medium bowl, combine the cherries, sugar, cornstarch, and vanilla extract. Stir until the cherries are evenly coated.

Divide the cherry filling evenly among the crust-lined cups.

Sprinkle the reserved crumb mixture over the cherry filling, gently pressing to adhere.

Bake for 20 to 25 minutes, until the crumb topping is golden brown and the cherry filling is bubbling around the edges.

Allow the minis to cool in the pan for 10 minutes before carefully removing and transferring to a wire rack to cool completely.