In a small bowl or cup, combine lime juice and cornstarch until there are no lumps.

In a medium saucepan, combine cherries with sugar and cornstarch mixture. Turn heat on the stove to medium low. Let it come to a boil and thicken slightly, making sure to stir frequently to keep it from sticking to the pan. Once the liquid turns from pink and cloudy to red-ish and clear, it is done. Turn off the heat and let it cool slightly at room temp while you prepare the crust.

Crush graham crackers to very fine crumbs. Combine with sugar in a medium bowl. Then gradually add the melted butter until it resembles damp sand and holds when you press it to the side of the bowl. You may not need all of the butter, it depends on the type of cracker you are using and the butter (dairy free or not).

Press crust mixture into a pie pan along the bottom and sides as evenly as possible. Pour filling into the crust and refrigerate until completely chilled.

For the topping, combine the softened cream cheese, Amaretto (optional) and powdered sugar with a hand or stand mixer. Gradually add the heavy cream (or dairy free whipped topping) while the mixer is on a slow speed. If using a dairy free whipped topping, stop here and skip to the final step. Otherwise, when the heavy cream becomes incorporated, turn mixer to the highest speed and whip until it reaches stiff peaks.

Spread the topping onto the pie (once it is completely chilled). Return pie to the fridge to chill until ready to serve.