1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, combine the melted butter, milk, and vanilla extract. Mix until well incorporated.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Fold in the cherries, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture on top of each muffin for that classic cobbler sweetness.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

These steps remind me of the patience and precision my abuela taught me, emphasizing the importance of letting the flavors meld naturally.