Heat oven to 375°F.

In medium saucepan stir together granulated sugar and cornstarch.

Gradually stir in cranberry juice, mixing well.

Stirring constantly, bring to a boil over medium-high heat.

Cook and stir 1 minute or until thickened and clear.

Remove from heat; stir in cherries and cranberries.

Spoon filling into six small (about 6 oz) ovenproof custard or soufflé cups or heart-shaped ramekins, dividing evenly.

For topping, combine all ingredients in small bowl; mix well.

Sprinkle topping over each fruit cup, dividing evenly.

Bake 15 to 20 minutes or until topping is golden brown.

Serve warm.