Preheat oven to 350 degrees F, 325 degrees F convection.  Make the crust.  In a large bowl, stir together flours, sugar, and oils until the dough starts to come together.  Using hands or a fork, mix in the cold water until the dough comes together.  Press into a deep dish 9 inch pie pan (this is my favorite!) and bake about 15 minutes until beginning to brown.  Allow to cool while you make the filling.

For the filling beat the cream cheese and sugar using a hand or stand mixer until light and fluffy.  Beat in the eggs one at a time, then slowly drizzle in the cream while continuing to beat.  Finally beat in the vanilla, coconut, and tapioca.  Pour into the mostly cooled crust and top with the cherries.  Bake about an hour until golden brown and set around the edges.  The center must still be jiggly or the cake will be overbaked.  If at anytime the cake gets too brown while baking, tent it with foil.

Cool completely before serving at room temperature or chilled.  Cake may be stored in the refrigerator for up 4 days.