Drain cherries. Drain pineapple, reserving 1/3 cup juice. Heat the drained fruit in a 2 or 3 quart saucepan. Add sugar, pineapple juice, and flour. Heat until thickened. Remove from heat and stir in box of orange jello. Add enough red food coloring to give it a pretty cherry red color and stir until smooth. Let cool in refrigerator. Stir in sliced bananas, pecans and coconut. Pour into pie shells. Serve with whipped cream if desired.
