Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan; set aside.
In a large bowl, combine brownie mix, cranberry juice, canola oil and 1 egg. With a wooden spoon, stir until mixture is just combined. Spread batter into prepared pan. Bake for 30 minutes, then reduce oven temperature to 325°F.
Meanwhile, in a small bowl, combine granulated sugar, sour cream, 2 eggs, flour, vanilla and cinnamon. Whisk mixture until smooth.
Carefully spread cherry pie filling over brownie layer, using the back of a spoon if necessary to evenly distribute cherry filling. Spoon sour cream mixture evenly over the cherry filling.
Bake for 20 to 30 minutes more or until topping is set. Cool in pan on a wire rack.
Sift powdered sugar over brownies just before serving. Store, covered, in the refrigerator.