For the crust, grate 1/2 cup butter into a small bowl; cut remaining 1/2 cup butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, graham flour, sugar, cinnamon, nutmeg, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.
Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just to form a ball. Divide dough in half, wrap each half in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).
Working with one disc of dough at a time, place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is just shy of 1/4-inch thick. If dough starts to stick, use a bench scraper to lift dough from board. Lightly dust a 3 1/2-inch round cutter with flour and punch out 9 circles; place each circle into a standard muffin tin cup and press dough against the sides (gently gather scraps into a ball and chill). Repeat with remaining disc of dough, punching out 3 more circles (for a total of 12; reserve remaining dough for lattice top). Chill muffin tin in the refrigerator while assembling filling.
For the filling, combine cherries, lemon juice, sugar, cornstarch, cinnamon, and salt in a medium bowl, tossing to combine. Let filling stand for 15 minutes. Meanwhile, use a sharp knife to cut remaining dough into 48 strips (3 1/2" by 1/2"). If necessary, use chilled scraps as well (re-roll one time only). Scoop 1/4 cup of filling into each muffin cup. Arrange four strips per cup in a lattice pattern; trim edges, pressing to seal against each cup. Whisk egg yolk and water together in a small bowl. Brush lattice tops lightly with egg wash; sprinkle with turbinado sugar. Chill pan in the freezer for 15 minutes.
Preheat oven to 400°F, with a rimmed baking sheet inside. Place muffin tin on preheated baking sheet and bake for 22 minutes, or until golden and bubbling. Cool muffin tin on a wire rack for at least 30 minutes before sliding pies out of pan with an offset spatula.