Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. Set aside.

Roll out both pie crusts on a lightly floured surface.

In a small bowl whisk together the egg and milk till smooth and light in colour. Brush on the top side of each pie round. Then sprinkle both the cinnamon and nutmeg over top. Use more or less depending on your own taste.

Use small cookie cutters to cut shapes, or use a pastry wheel to cut strips or squares, about the size of a small cracker or cookie. Place each shape on the cookie sheets about ½ inch apart. They do not spread like cookies so you can place them fairly close together. Place in the oven and bake for about 8 to 12 minutes, depending on the size of your shapes. Smaller will cook for less time, larger ones will cook for a longer time.

Remove from oven and cool on a baking rack.

Place the softened cream cheese in a stand mixer and using the whisk attachment mix until it's fluffy and smooth. Now add the cool whip and fluff to the mixer and whip on high until thoroughly combined.

Pour the cheesecake mixture into a pie dish and smooth out.

Pour the cherry pie filling over top and spread out evenly.

Sprinkle some graham crumbs over top.

Chill for an hour if you have enough patience to wait to munch on this.

Serve with a big old cherry loving smile!