Place flour in a large bowl. In the middle of the bowl, create a large well. Whisk the 2 eggs and pour into the center of the flour.
In a small saucepan, add butter, 1/2 cup sugar and milk. Heat until very warm but not hot (no warmer than 100 degrees).
Pour milk mixture into the beaten egg. Sprinkle yeast over milk mixture, sprinkle 1 tablespoon sugar over yeast. Cover bowl and allow yeast to activate, about 5 minutes.
Slowly, mix in the flour into the milk mixture until the flour it is fully incorporated and isn't sticking to sides of the bowl. If mixing by hand, the dough will slightly stick to your hands.
Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours.
Meanwhile, beat cream cheese and 1/3 cup sugar, set aside.
Lightly dust working surface with flour. Transfer dough and cut in half. Then cut in half again, cut 6 equal pieces. Repeat with remaining dough. You should have 24 total pieces.
Working with lightly dusted fingers with flour, take a piece of dough and bring all the side together to the top. Then press in the center to create a well pushing down to allow room to add filling to the buns.
Transfer the shaped buns to prepared baking pans. Repeat with all pieces.
Take beaten cream cheese and divide it equally between the buns, lightly spread in the well of the buns. Top with cherry pie filling. Repeat until all of the filling is used.
Set aside buns to rise 30 minutes.
Crumble and Egg Wash:
Cube butter, add to a bowl with sugar and flour. Mush with a fork until you have an even crumble.
Whisk one egg with a fork for the egg wash. Before putting buns in the oven, brush the sides of buns (the dough) with the egg wash then generously top with crumble.
Bake 20-22 minutes, until buns are golden in color.