In medium bowl, combine 1 3/4 cup flour, baking powder, and 1 teaspoon of cinnamon; set aside. In large bowl, with electric mixer on high speed, beat 5 tablespoons margarine and 3/4 cup sugar until creamy. Blend in egg substitute and vanilla. On low speed, gradually add flour mixture alternating with milk until well combined. Spread batter into greased 9-inch spring form pan; spoon cherry pie filling over batter.
Bake at 350 degrees for 40 minutes. Meanwhile, combine remaining flour, sugar, and cinnamon. Cut in remaining margarine until mixture resembles coarse crumbs; stir in water. Sprinkle over top of coffee cake in oven. Bake 15 to 20 minutes more or until 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.