Step 1

Heat the oven to 400 degrees, and place a muffin tin upside down on a large baking sheet.

Step 2

Use a cookie cutter that is 4 inches around, and cut circles from the tortillas.

Step 3

Place the melted butter into a shallow bowl, and dip the tortilla circles into it.

Step 4

Add the graham cracker crumbs to another bowl, and press the dipped tortillas into the crumbs to coat them.

Step 5

Fold the tortillas into a taco shape, and place in between the cups of the upside down muffin tin.

Step 6

Bake the tortillas for 10 minutes, and allow to cool.

Step 7

Stir together the cornstarch and water in a small bowl.

Step 8

To a saucepan over medium heat, add the cornstarch mixture, granulated sugar and cherries. Bring to a boil, and simmer until the mixture has thickened and the cherries have softened. Set aside and chill.

Step 9

Blend together the cream cheese, powdered sugar, lemon zest and vanilla in a mixing bowl until light and creamy. Chill for 30 minutes.

Step 10

Pipe some of the cream cheese mixture into each taco shell, and top with some of the cherry mixture.