Combine 1- quarter cups sugar, cornstarch, and tapioca in a large bowl; stir well. Add berries and liqueur; toss gently. Set aside. Prepare piecrust sheet according to package directions for a filled one-crust pie using a 23 cm pieplate. Flute edges and bake at 230ºC for 9 to 11 minutes. (If crust puffs up, gently press back to bottom and sides of dish with back of a wooden spoon.) Unfold remaining piecrust sheet; sprinkle with flour. Using a 8 cm heart shaped cookie cutter, cut out enough hearts to overlap around edge of pie; reserve extra piecrust. Set aside. Spoon filing into prepared pastry shell; arrange hearts, overlapping slightly, around edge of pie with tips pointing to center. Using a heart-shaped canape cutter, cut remaining piecrust sheet into heart shapes. Place small hearts over filling (turn opposite direction from larger hearts). Place pie on baking sheet; bake at 190ºC for 1 hour. Combine remaining 1 tablespoon sugar and cinnamon; sprinkle over pies. Cool completely. Yield one 23 cm pie. Kitchen Ease: Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.