Preheat oven to 350°F.
In a medium bowl, combine crushed pretzels, brown sugar and butter. Spread half of this pretzel mixture in bottom of 9x13-inch baking pan. Bake 10 minutes. Cool.
While the pretzel mixture is baking, combine the cream cheese and powdered sugar in large mixing bowl. Fold in whipped topping.
Spread half of this cream cheese mixture on top of the cooled baked pretzel crust.
Spread 2 cans of Lucky Leaf Cherry Pie Filling over the cream cheese layer, then spread the remaining half of the cream cheese mixture over the pie filling.
Sprinkle with the remaining pretzel mixture. Refrigerate at least 4 hours.