Reserve about ¼ cup of the graham cracker crumbs to press on the outside of the cheesecake ball when it's done.

Prepare the Graham Cracker Crumb Mixture by placing the remaining graham cracker crumbs and the softened margarine in a food processor. Pulse to combine. Remove about half of this graham cracker crumb mixture into a separate bowl. Set aside.

To the food processor with the graham cracker crumb mixture add the dairy-free cream cheese, provolone slices, and Truvia packets (or sugar). Pulse until smooth, stopping to push down ingredients as necessary. Add a handful of the dried cherries and pulse one more time for a second or two. The goal is to distribute the cherries throughout the mixture, but keeping them mostly whole.

On a serving plate, spoon out a small portion of the cream cheese mixture. Over that spread a layer of the prepared graham cracker crumb mixture. Top this with a couple of the dried cherries. Then add another layer of the cream cheese mixture, followed by some of the graham cracker crumb mixture and a few dried cherries. Repeat these steps, finishing with the cream cheese mixture at the top. You will have a nice, tall stack of layers at this point. Use either a spoon (or your washed hands) to begin pressing the mixture down, smoothing the cream cheese part down around the sides. It's alright if a few cherries or graham cracker crumbs show throw the sides, but mostly you want it to be cream cheese. Place a large bowl over the top of this and refrigerate about 10-15 minutes (or longer if possible), until the ball has firmed up.

Before serving, sprinkle the cherry cheese cake ball with the reserved graham cracker crumbs. Serve with graham cracker pieces.