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1
Whisk the sugar, rum, vanilla, orange zest and 1/4 teaspoon salt in a large bowl until the sugar dissolves.
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2
Add the cherries and cornstarch and toss; set aside until juicy, about 30 minutes.
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3
Line a baking sheet with foil and coat with cooking spray.
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4
Place six 5-to-6-inch ceramic tart dishes on the prepared pan.
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5
Add 3/4 cup cherries to each dish using a slotted spoon; top each with 1 tablespoon butter and 2 teaspoons chocolate.
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6
Transfer the remaining cherry mixture to a saucepan; add 1/2 cup water and simmer over medium heat, stirring occasionally, until thickened, 5 to 7 minutes.
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7
Divide among the dishes; cool completely.
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8
Dust a surface with flour.
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9
Using a paring knife, cut out 6 circles from the piecrust, 1/2 inch bigger than the tart dishes (use the dishes as a guide).
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10
Place on another baking sheet; chill until ready to bake.
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11
Position a rack in the lower third of the oven and preheat to 375 degrees F. Top each dish with a piece of dough, pressing the edge against the dish to seal; pierce several times with a knife.
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12
Bake 45 minutes, then brush each pie with heavy cream and sprinkle with sugar.
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13
Continue baking until golden, about 15 more minutes.
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14
Serve with ice cream.
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15
Photograph by Con Poulos
