For Crust: Combine flour,salt and baking powder in a bowl.Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.Combine water and vinegar.Sprinkle over flour mixture,1 tablespoon. at a time.Toss lightly with a fork until dough forms a ball.Divide dough in half.Press between hands to form two 5 to 15 cm pancakes. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 3 cm larger than upside down 23 cm pie plate.Loosen dough carefully.Fold in quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Cherry Layer: Thaw and drain enough berries to yield 2 to 2.5 cups fruit and half cup juice.Combine cherries, one third cup granulated sugar,1 tablespoon. tapioca, 1.5 tsp. cornstarch,almond extract and vanilla extract in a large bowl.Combine half cup cherry juice,1 tablespoon. granulated sugar, 1.5 tsp. tapioca and 1.5 tsp. cornstarch in a small saucepan.Place on medium heat.Cook stirring constantly,3 or 4 minutes.Cool slightly.Pour over cherries.Mix gently until cherries are coated.Set aside. For Cream Cheese Layer: Combine cream cheese,confectioners sugar, almonds,almond extract and vanilla extract in a medium bowl.Beat at medium speed of electric mixer until well blended.Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine raspberries,granulated sugar and cornstarch.Mix carefully.Spoon over cream cheese layer.If desired place raspberry mixture in a saucepan.Cook,briefly,until thickened.Cool until slightly warm before spooning over cream cheese layer. Heat oven to 400 degrees.Spoon cherry mixture over raspberries. Moisten pastry edge with water.Roll top crust same as the bottom.Cut into 27 cm strips.Place 5 strips evenly across filling.Fold every other strip back.Lay first strip across in opposite direction.Continue in this pattern,folding back every other strip each time you add cross strip.Trim ends of lattice strips even with crust.Press together.Fold edge under.Flute. For Topping: Brush pastry with egg white.Sprinkle lightly with granulated sugar.Bake @ 200ºC or 15 minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.Cool until barely warm or to room temperature before serving.Makes one 23 cm pie. Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and press additional cherries through a sieve or colander to obtain half cup of juice.