Heat oven to 425°F. Microwave pie crust pouch on DEFROST for 20 to 40 seconds, or let stand at room temperature for 15 minutes. Remove crust from pouch. Unfold crust; peel off plastic sheets. Press pie crust in bottom only of ungreased 13x9-inch pan, cutting to fit; press seams firmly to seal. Prick crust generously with fork. Bake at 425°F. for 9 to 11 minutes or until light golden brown. Cool.
Meanwhile, in medium nonstick saucepan, combine cranberries, sugar, cornstarch and cinnamon; mix well. Stir in water; bring to a boil. Cook and stir over medium-high heat for about 5 minutes or until cranberries pop and sauce is very thick and translucent. Add cherry pie filling; mix well. Cover surface with plastic wrap. Place in freezer for about 10 minutes to cool.
In medium bowl, combine pudding mix and milk. Stir in rum extract. Blend with wire whisk until thickened. Spoon over cooled baked crust. Top evenly with cranberry mixture. Refrigerate about 1 hour or until set.* Cut into squares; top with whipped topping.