Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray.
For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes.
For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside.
Cook and stir the filling mixture over medium heat until thickened and bubbly.
Preheat oven to 400°F.
Divide filling mixture evenly among the 4 prepared cups or dishes.
In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture.
Bake for 15 minutes, or until toothpick inserted in topping comes out clean.