HEAT the oven to 350ºF.
SPRAY 6 ovenproof (1-cup) mugs with cooking spray; place in baking pan.
COOK nuts and granulated sugar in nonstick skillet on medium-high heat 5 min. or until sugar is melted and nuts are evenly glazed, stirring frequently. Spread into single layer on baking sheet sprayed with cooking spray. Cool 30 min.
MEANWHILE, combine oats, brown sugar and 1/3 cup flour in medium bowl. Use pastry blender or 2 knives to cut in butter until mixture resembles coarse crumbs.
WHISK remaining flour, dry gelatin mix and water until blended. Add to cherries in large bowl: toss to evenly coat. Spoon into prepared mugs; top with oat mixture. Break any large nut clusters into small pieces; sprinkle over desserts.
BAKE 30 to 35 min. or until fruit mixture is hot and bubbly and nut topping is golden brown. Cool slightly before serving topped with COOL WHIP.