Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. Roll out both pie crusts. Use a knife or pizza cutter to cut the pie crusts into 1/2-inch strips. Then cut each strip into 3-inch sections.
Sprinkle the pie crust strips with turbinado sugar and cinnamon. Move them to the baking sheets and place 1/2-inch apart. Bake for 8-10 minutes. Cool.
For the Cherry Cheesecake Dip:
Place the cream cheese in the bowl of a food processor or stand mixer. Beat to soften. Scrape the bowl, then add the yogurt, sugar, vanilla extract, and lemon zest. Beat again until very smooth. Scoop the dip into a serving bowl. Top with cherry pie filling and serve with the pie crust sticks.
NOTE: If making ahead, cover and refrigerate the cheesecake dip without the cherry topping. Add the topping directly before serving.