Place the flour, sugar, baking powder & salt, in the bowl of the food processor, stand up mixer or large bowl, whisk them together then add the butter and egg, pulse to combine, beat (with flat beater) or combine by hand.
Move the dough to a lightly floured flat surface and gently knead into a smooth ball, wrap in plastic and chill for at least 30 minutes.
WHILE THE DOUGH IS CHILLING
Make the crumb topping, in a medium bowl mix together the flour and brown sugar, cut in the butter until coarse crumbs form. Set aside. Rinse the cherries, remove the pits and slice in half.
In a large bowl beat until smooth the ricotta, vanilla, egg, sugar and cream, fold in the cherries.
Pre-heat oven to 350F (180C).
Remove the dough from the fridge and knead a couple of times to soften it up, place the dough on a floured flat surface. Roll out to 1/8″ thick circle. Be sure to lightly flour the rolling pin also.
Transfer the circle to a lightly floured & greased 8 or 9 inch (20 or 22 cm) pie plate, trim the dish of any extra dough. Prick the dough with the tongs of a fork, top with the Ricotta cream mixture. Sprinkle with the crumb topping and bake for approximately 30-35 minutes. Let cool before serving. Dust with powdered sugar or serve with a scoop of ice cream if desired. Enjoy!
For room temperature ingredients remove from the fridge 30-45 minutes before using.