Combine beef, gingersnap crumbs, onions, eggs, evaporated milk, salt and cinnamon; mix well.
Turn into 1 1/2-quart loaf pan.
Bake at 350 degrees for 1 hour.
Drain off drippings.
Cool for 5 minutes in pan; unmold.
Mix preserves and 1/4 cup water in sauce- pan; cook, stirring constantly, over low heat until thick and smooth.
Spread glaze over top of loaf.
Garnish loaf with peach slices, maraschino cherries and parsley.