Roll out the bottom pie and top crust to 12-inches in diameter. Place one into a 9-1/2-inch deep pie dish. Trim off excess pie crust, leaving a 1-inch border and refrigerate. Save the scraps if you plan to cut out any designs to top the pie.
Cut vent holes out of the top crust and transfer it to a lined baking sheet and refrigerate as you work on the filing.
Into a liquid measuring cup, pour the reserved cherry juice, add enough water (if need be) to measure 3/4 cup total.
In a heavy-bottom sauce pan, add the sugar, cherry juice and cornstarch, whisk to combine. Bring to a boil, reduce the heat to medium-high whisking often until thickened. About 5 minutes. Remove the pan off of the heat and stir in the vanilla, cinnamon and nutmeg.
Allow this to cool completely before assembling the pie.
Position an oven rack in the lower third of your oven and then preheat your oven to 425°.
Add the thawed cherries to your chilled bottom crust, pour the cooled filling over top and smooth out with a spoon.
Drape the top crust over the filling, trim off the excess dough and fold and crimp the edges.
Brush the top crust with cold heavy cream and decorate with cut out hearts or shapes if desired. Brush those with cream as well before sprinkling coarse sugar over top.
Bake on the the lower third rack with a sheet pan below it to catch any spills. Bake fro 30 minutes before reducing the heat to 350° and continue baking for 25 to 30 more or until the filling is bubbling through the vent cutouts.
Allow the pie to cool for a few hours before slicing and serving.