Make the crust by combining the flour, powdered sugar, and unsalted butter chunks in a food processor. Zest the lime and put the zest in the food processor. (Save the rest of the lime for later). Blend the crust ingredients in the food processor until the ingredients form a ball.
Press the dough into the tart pan, patting it to make it even.
Bake the crust until it is just starting to turn lightly golden brown, approximately 10 minutes. Remove from oven and set the crust aside to cool.
While the crust is cooling, make the cream cheese filling by mixing the cream cheese, sugar, vanilla extract, and the juice of the lime you zested earlier in a small bowl. Stir to combine. If the cream cheese is not soft enough to fully incorporate these ingredients, heat it in the microwave in 15-30 second bursts until smooth and soft.
When the crust is cooled, pour in the cream cheese filling and spread across the tart shell. If the crust is too hot, the cream cheese will melt into it.
Spoon the cherry pie filling in small amounts across the cream cheese filling. Use a butter knife or spatula to swirl it in until you have your desired effect and cherry in all the places you want it.
Top with additional lime zest if desired. Chill until ready to serve.