Measure and dice butter and coconut oil, then refrigerate.

Combine in a food processor flour, sugar, cinnamon and salt. Pulse 2 to 3 times.

Add the butter and coconut oil pieces alternately into the food processor, pulsing 1 to 2 times between each addition.. After all butter and coconut oil is added, pulse 10 to 12 times until dough has pea-sized pieces.

Pulse food processor and slowly add ice water 1 Tablespoons at a time. Pulse until dough begins to form a ball.

Empty dough onto a floured surface, press and roll into two discs. Wrap each disc in plastic wrap and refrigerate and 30 minutes up to 24 hours.

When you're ready to bake, allow dough to sit out 10 minutes, before you begin working with it.

Roll dough on a lightly floured surface, transfer one to a 9 inch pie plate and prick with a fork.

Pour into bottom crust that has been lightly baked.

Roll out second crust and carefully lay on top of cherries. Cut slits in top of crust. Sprinkle with 1 tablespoon sugar.

Place pie on a cookie sheet that has been lined with aluminum foil (in case pie cooks over).

Bake at 400 degrees Fahrenheit for 40 to 45 minutes or until pie crust is golden brown.

Allow to cool on a wire rack until cool before slicing.