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 ounce) 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.