Begin by heating vegetable oil in a deep skillet to 350°F (175°C). Fold flour tortillas in half and fry them in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels.

While the taco shells are warm, press them into a mixture of graham cracker crumbs, granulated sugar, and ground cinnamon. Set aside to cool.

In a bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla. In another bowl, whip the heavy cream to stiff peaks and fold into the cream cheese mixture.

Transfer the cheesecake filling into a piping bag and fill each taco shell, maintaining a visual appealing texture.

Spoon cherry pie filling over each cheesecake-filled taco shell and drizzle with chocolate sauce.

Serve immediately for best texture, arranging tacos on a platter with additional toppings.