In a large bowl, cream together sugar and margarine until light.  Beat in 1 cup of the flour, just until mixture resembles coarse sand.  Remove 1 cup of the mixture to a small bowl and set aside.  In the large bowl, beat baking powder and salt into mixture.  Add the rice milk, egg replacer, and vanilla and stir well.  Mix in remaining 1 cup flour until well combined.  Stir in cherries.  Pour into greased 9x9 or 11x7 pan and spread into an even layer.  In the small bowl, stir in cinnamon.  Sprinkle over the batter.  Bake at 350 for 35-45 minutes or until a toothpick comes out clean.