In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

In a large bowl, combine the cherries, blueberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Toss to coat the fruit evenly.

Preheat the oven to 425°F (220°C). Roll out one disk of dough on a floured surface to fit the pie dish. Place the crust in the dish and fill with the fruit mixture.

Roll out the second disk of dough and place over the filling. Cut slits for steam to escape. Crimp the edges to seal.

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.