Preheat oven to 325 degrees F. In a medium mixing bowl beat 1/2 cup butter and cream cheese with an electric mixer on medium speed until smooth. Stir in 1 cup flour. Divide dough into 12 portions. Form each portion into a ball. Lightly press balls onto the bottoms and up the sides of 12 ungreased 2-1/2-inch muffin cups. Bake for 15 minutes (pastry will shrink slightly as it bakes).
Meanwhile, for filling, in a small saucepan stir together granulated sugar and cornstarch. Add cranberries, the water, and maple syrup. Cook and stir over medium heat until thickened and bubbly, mashing berries slightly as they cook. Spoon filling into hot pastry-lined muffin cups.
In a small bowl stir together walnuts, brown sugar, 3 tablespoons flour, oats, and salt. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle mixture over filling.
Bake for 25 to 30 minutes more or until tops are golden and filling is bubbly. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove pies from muffin cups; cool on wire rack about 20 minutes to serve warm, or cool completely. If desired, top each pie with ice cream and sprinkle with cinnamon.