Work the cream cheese with an electric mixer, or a stand mixer fitted with its paddle, at medium-low speed for about 1 minute. The cheese should look creamy and completely free of lumps before any liquids go into the bowl.

Mix the condensed milk, lemon juice, salt, and the measured 2 tablespoons cherry juice into the smooth cream cheese until evenly incorporated. Look for a consistent color and texture, without white streaks or pockets of liquid.

Use a spatula to fold in the drained pineapple, 1 cup coconut, 1/2 cup pecans, and chopped cherries, then gently incorporate 2 cups thawed whipped topping. Scoop from the bottom and turn the mixture over itself so the fruit distributes evenly while the filling stays light.

Transfer the filling to the graham cracker crust and level the surface with the spatula. Spread it into the edges without pressing hard enough to crush the crumb shell.

Cover the pie and refrigerate it for at least 3 hours or overnight. The center should hold its shape and offer gentle resistance to a very light touch rather than feel loose or fluid.

Just before serving, cover the filling with the remaining 2 cups whipped topping, arrange the remaining 1/4 cup each coconut and pecans around the edge, and finish with the 10 whole cherries. The topping should form a soft, even layer with the garnishes resting on its surface.