Break up the graham crackers and place them in your food processor (an optional method is to place the graham crackers in a large ziplock bag and roll with a rolling pin to crush).

Pulse until you have fine graham cracker crumbs.

Add in the sugar and cinnamon and pulse a few times more.

Transfer the graham crackers to a bowl. Add in the melted butter and stir until crumbs are evenly coated and the crumbs appear moist.

Heat the oven to 375 degrees F. Pour the crumbs into a 9-inch pie pan and spread evenly. Press the crumbs firmly to form a pie crust.

Place the crust in the oven and bake for 8-10 minutes.

Remove from oven and let cool for about 15 minutes.

In a large bowl add the package of black cherry jello.

Whisk in 2/3 cup boiling water and mix until completely dissolved.

Fill a measuring cup with 1/2 cup water and add enough ice cubes to measure 1 cup.

Add to bowl and whisk until slightly thickened. Remove any unmelted ice.

Place the sugar into a separate mixing bowl and add the whipping cream. Whisk until the cream reaches stiff peaks.

Whisk in the whipped cream until blended.

Refrigerate for 10-15 minutes then spoon into crust.

Refrigerate pie 4 hours or until firm.

Top with additional whipped cream and serve.

Place 2 tablespoons sugar and 8 ounces of whipping cream into bowl and whisk until cream reaches stiff peaks.