Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, half teaspoon of the cinnamon and the butter; pat into a 25 cm pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining half teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired.