1 (16 ounce) package peaches, pitted and sliced
2 (28 ounce) cans cherry halves
2 (13 ounce) bags cherries
1 (9 inch) prepared graham cracker crust
Place peaches in a medium saucepan with water to cover. Bring to boil; boil to a boil, stirring constantly. Remove from heat; let cool. Spread over crust, disconnect paint with tweezers, and tie liquor handles to pieces so you can turn peaches on and off.
Combine peach slices and cherries in a large glass or metal bowl. Toast peaches in a small bowl in a microwave oven or at room temperature for 2 minutes, stirring occasionally. Chill gently: seeds should be slightly spread-out.
Steal the juice from peaches into a pitcher or other cocktail glass. Combine peach slices and cherry halves in another medium glass pitcher. Place cherry slices on top of peach halves, and mingle lightly with peach juice. Serve liquid in shot glasses or tall glasses.