Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.
In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple.
Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries.
Bake 9-12 minutes or until a toothpick inserted in centre comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Editor's Note If using regular-size muffin cups, reduce maraschino cherries to 5 and bake for 12-16 minutes.