Only changes were that I used a bit less sugar (about 1/2 cup vs 2/3 cup) and I used three 10oz bags of frozen cherries. I also pre-mixed 1 cup of water with the corn starch to make a slurry which avoids the lumps. If the corn starch is added slowly and stirred in with a fork, a whisk is not needed.
For the pie crust, I used some "Wholly Wholesome Gluten Free Pie shells" (14 0z) which has 2 shells. I just cut up one shell to make the lattice which did not come out well but it all tastes the same.
I baked it at 375F for about 20 minutes in my Instant Omni Air Fryer oven on the bake setting (rack in the baking position) and covered the edges with foil (which is important to keep them from burning). Time will of course vary depending on the oven.