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.