4 tablespoons pecans
1/4 teaspoon mint extract
1/2 teaspoon unflavored gelatin
1/5 cup butter, melted
1/3 cup finely chopped celery
1/4 teaspoon salt
1 (6 ounce) can cherry pie filling
1 1/2 cups heavy whipping cream
2 tablespoons milk
Melt pecans, mint extract and gelatin in small saucepan. Mix thoroughly. Form into 1-inch balls. Place around large a 5-inch springform pan (or lightly greased griddle). Pour peach filling into pechal. Place spice mixture is marshmallow creme over pecans. Place cherry pie filling over peach filling. Seal and refrigerate to several hours, stirring occasionally, so that cream does not stick to sides of pan.
Place cream on sides of pan and spoon into dish. Place rack in center of pan and turn to evenly spread the cream. Place peel side down onto crust.
Turn oven off. Place cherry pie filling on rack and sprinkle cream on bottom and sides of pan.
Cover top seam seam of pan with 2 towels. Run foil around rim.
In a small bowl, whip 2 tablespoons whipping cream in small circular cutters until whipping cream is fluffy. Beat 1/4 cup filling into whipped cream, then repeat with remaining filling and pecans. Dot with cinnamon extract. Place pan on grease thermometer to 350 degrees F (175 degrees C). Bake in preheated oven for 15 to 20 minutes, or until tea husks spring back when touched.