Preheat oven to 400°. Coat an 8”x8” square baking dish with butter flavored cooking spray.
In a bowl combine peaches, cherries, lemon juice, lemon zest, sugar, and cinnamon. Toss and coat fruit evenly. Pour into a prepared baking dish. Bake at 400° for 15 minutes.
While the fruit is baking make the topping. Combine dry ingredients into a medium size mixing bowl.
Add chilled butter by cutting it into small pieces with a pastry blender or by cross cutting with two knives.
Next, add reduced fat buttermilk and water stirring until the batter is slightly moist.
Remove fruit from the oven and using a medium sized serving spoon place 8 dollops of topping evenly over fruit.
Leave a one-inch border around the baking dish. Sprinkle dough with sugar in the raw (also called torbinado sugar).
Bake for an additional 25 minutes or until top is golden brown and fruit filling is bubbling.