Heat oven to 375 degrees. Grease 12 muffin cups, including area between cups. In a medium size bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Add the vanilla, baking powder and salt. Then add the cherries. Mix in the flour, alternating with the yogurt, until completely mixed.
In a small bowl mix together brown sugar, almonds and nutmeg. Scoop batter into muffin tins, filling half way. Sprinkle on almond mixture. Bake for 25-30 minutes or until golden brown. Let cool 30 minutes before removing from pan.