Drain the apricots, reserving 1 1/4 cups of syrup, then chill the apricots. Blend the pie filling mix, cream, egg and 1/2 cup of the reserved syrup in a medium saucepan, then bring to a boil over medium heat, stirring constantly. Remove from heat and cool slightly, then stir in 3 tablespoons of Grand Marnier. Beat the custard mixture until smooth. Spoon into pie shell and chill for at least 1 hour. Slice all but 4 of the apricot halves. Space the 4 apricot halves evenly around the edge of pie filling, then form 4 apricot flowers between the halves with the slices. Place a cherry half in center of each flower. Blend the sugar and cornstarch together in a small saucepan, then stir in the remaining apricot syrup. Boil for 1 minute, stirring constantly. Remove from heat and stir in the remaining Grand Marnier. Spoon the warm glaze over fruit and pie filling. Chill until serving time