Drain cherries, reserving 1/2 c liquid. In large saucepan, combine drained cherries, reserved liquid, 1 cup sugar, cornstarch and food coloring. Bring to a boil over medium heat, stirring occasionally, until thickened. Pour into one frozen pie crust. While still frozen, break or crumble second crust into very small pieces; mix with remaining 2 T sugar and cinnamon. Sprinkle evenly over cherries. Bake in preheated 425 oven on a preheated baking sheet 10 minutes. Reduce oven temperature to 350 and bake an additional 45-50 minutes.
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