Preheat oven to 375 degrees F. Spray 10-inch pie pan with cooking spray.

Combine graham cracker crumbs with melted butter and brown sugar, mixing until well combined. Pour crumb mixture into prepared pie pan and press into the bottom of the pan and up the sides to create a crust. Bake graham cracker crust for 10-12 minutes or until golden brown. Remove from oven and let cool completely on a wire rack.

Meanwhile, make coconut cream filling. Combine egg yolks with sugar, cornstarch, and salt in a large bowl.

Add coconut cream and milk in a medium saucepot. Bring to a simmer over low heat. Once warm, slowly pour milk into egg yolk mixture, stirring constantly. Pour cream filling back into the pot and heat over medium-low heat. Continue to simmer, stirring constantly, until custard is thickened, about 5-7 minutes. Remove from heat and stir in coconut flakes, butter, and vanilla, stirring until butter is melted. Let cool for 10 minutes.

Pour coconut custard into graham cracker crust into an even layer. Place plastic wrap directly on the surface of the custard and let cool in the fridge for 4 hours or overnight.

Combine halved cherries with honey and lemon juice in a large bowl. Let sit for 20 minutes, stirring occasionally.

Beat cream cheese with powdered sugar and vanilla extract until smooth. Slowly add heavy cream and continue to whip the mixture until stiff peaks form. Top coconut cream pie with whipped cream cheese. Spoon cherries on top, discarding any liquid. Slice and serve immediately.