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kathyfrazer
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Preheat the oven to 350 degrees.
In the bowl of a food processor, combine the graham crackers and pretzels and process until the mixture forms fine crumbs.
Transfer to a medium-sized mixing bowl. Add the melted butter, sugar, and cinnamon and toss until the crumbs are evenly moistened.
Transfer the mixture to a standard 9-inch pie plate and press into an even layer on the bottom and sides of the pan, packing the crust lightly with the bottom of a measuring cup.
Place the pie plate on a sheet pan and bake until just set, 10 to 12 minutes. Cool completely.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), combine the cream cheese and confectioners’ sugar. Beat on low speed until combined, then increase the speed to high and beat until the mixture is smooth and creamy.
Add the heavy cream and vanilla and beat on high speed until the mixture forms medium-stiff peaks.
Spread the whipped cream mixture onto the cooled crust and smooth the top with a spatula. Refrigerate for at least 2 hours, or overnight, until firm.
Within an hour of serving, combine the cherries, blueberries and blackberries in a large bowl and toss gently. Spoon them onto the pie, leaving just a thin border of cream visible about the edges.
To serve, cut into wedges (they will be messy!) and pile fruit onto each slice.