Preheat the oven to 375°. Grease eight 5- to 6-ounce ramekins with non-stick cooking spray. Place the dishes on a rimmed baking sheet to catch the drips.
In a large mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, nutmeg and 1/4 teaspoon cinnamon. Divide this mixture, including any dry ingredients that sink to the bottom evenly between the prepared baking dishes.
In a food processor fitted with a metal blade, pulse together the butter and flour until coarse crumbs form and cling together in clumps. (Alternatively, you can use a pastry blender or two knives held together.)
Stir in the oats, sugar, and remaining 1/4 teaspoon cinnamon. Divide this mixture among the 8 ramekins.
Bake for 20 to 25 minutes until the topping is crisp and lightly browned and the filling bubbles. Cool on a rack.
To make in advance, assemble the crisps, wrap well with plastic wrap, and place in a ziptop bag in the freezer. When ready to serve, remove the plastic, place the ramekins on a baking sheet, and bake from frozen, adding 5 to 10 minutes to the baking time.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 ramekin.