Add graham crackers to a food processor. Process until a fine crumb. Add sugar and cinnamon and pulse 3-4 times. Add butter and process until a wet sand consistency forms.  Spray a 9-inch pie dish with non-stick cooking spray. Add crumbs and gently press down evenly on the bottom and up the sides of the dish. Refrigerate while the filling is prepared.

Combine sweetened condensed milk, lime juice, pineapple, coconut and nuts in a large bowl. Stir to mix well. Lightly fold in whipped topping. Do not over mix. Spread evenly over crust and refrigerate for at least 1 hour. Garnish with a sprinkle of chopped pecans and Maraschino cherries. Serve.