Preheat oven to 375 degrees. Grease a 9 inch diameter deep pie plate.

Prepare the crumb topping by placing all dry ingredients in a medium bowl and stir with a large spoon to combine them well. Gradually add the melted butter until it begins to form pea size crumbs and resembles damp sand. You may not need all of the butter. If it gets too wet, add a little of one of the flours or the oats until you get the right consistency. Set the mixture aside while you work on the crust and filling.

In a small bowl or cup, combine Amaretto 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 reddish-purple 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 top with crumb topping.

Bake for 20 minutes, until crumb topping is slightly browned. Remove from oven and let cool some before cutting. It can be stored at room temp until you are ready to serve. Serve with your favorite dairy or non-dairy ice cream or whipped cream.