Preheat the oven to 350°F. Coat a 10-inch Bundt pan with nonstick cooking spray. In a large bowl, combine the cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to the reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric beater until the mixture is thoroughly combined.
Stir in the banana, pecans, and cherries; mix well then pour into the pan.
Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 to 25 minutes then invert onto a serving plate. Let cool completely. In a microwave-safe bowl, heat the cream cheese frosting for 10 to 15 seconds. Stir until smooth and pourable then drizzle over the cooled cake before slicing.