Preheat oven to 350 degrees.
In a medium bowl, combine 1 3/4 cups flour, baking powder, and 1 teaspoon of cinnamon; set aside.
In a large bowl, with electric mixer on high speed, beat 5 tablespoons butter and 3/4 cup sugar until creamy.
Blend in eggs and vanilla. On low speed, gradually add flour mixture alternating with milk until well combined.
Spread batter into greased 9-inch springform pan; spoon cherry pie filling over batter.
Bake at 350 degrees for 40 minutes.
Meanwhile, combine remaining flour, sugar, and cinnamon. Cut in remaining butter until mixture resembles coarse crumbs; stir in water.
Sprinkle over top of the coffee cake in the oven. Bake 15 to 20 minutes more or until a toothpick inserted in center comes out clean.
Cool in pan or wire rack for 25 minutes. Remove outside ring of pan; serve warm or at room temperature.
