Preheat oven to 350 degrees. Liberally spray a 8 or 9 inch non-stick cake pan with butter flavored non stick spray. Set aside.
In a bowl, combine the brownie mix, eggs, water, and oil. Stir with a spoon by hand until combined.
**Your mix may call for different amounts. Mix to package directions for "fudgy".
Pour the batter into the prepared pan. Bake for 30 minutes or until a pick inserted in the center comes out slightly moist.
**Don't overbake or underbake. If the pick comes out wet, they aren't done. If the pick comes out totally dry, they are overdone. Tip: Start checking 5 minutes before time has expired. If the pick seems like they are getting close, take them out. They will cook a little longer in the warm pan.
Place the pan on a wire rack. Cool 10 minutes. Carefully invert onto a serving plate. Tap gently to remove the brownie. Cool completely.
In a medium mixing bowl, combine the cream cheese, sugar, vanilla and lemon juice with an electric mixer on medium speed for 2 minutes. The mixture will be smooth and creamy.
Fold in the whipped topping by hand with a rubber spatula.
Spread the mixture on the brownie. Refrigerate for at least 1 hour before serving.
Before serving, pour the cherry pie filling over the top.