• On the board: Using a 20-24-inch rimmed round charcuterie board, place a serving bowl in the middle of the board to hold the whipped cream. Arrange the pies around the board.
• Arrange cookies between pies and around the whipped cream bowl. Fill in the open spots with pecan halves, grapes, raspberries, and apple slices.
• Serve!

Make the Cinnamon Spice Whipped Cream:

• Add the heavy whipping cream, confectioners’ sugar, vanilla, and cinnamon to the bowl of a stand mixer fitted with the whisk attachment OR in a large mixing bowl using a handheld mixer. Beat on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high until stiff peaks form. Do not overbeat.
• Refrigerate the whipped cream for 1-2 hours or until ready to use. Makes about 2 cups.