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1
Microwave the semi-sweet baking chips with 1/2 cup whipping cream until the chocolate begins to melt (about 1 minute) remove and whisk in 1/4 cup butter until smooth; let cool, whisking occasionally for about 10 minutes, or until the mixture reaches a spreading consistency.
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2
Spoon half of the mixture over the ready-made pie crust.
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3
Cover and chill remaining chocolate mixture.
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4
Spoon the cherry pie filling evenly over the chocolate mixture in the pie crust; place the crust on a baking sheet.
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5
In a bowl beat softened cream cheese with powdered sugar, egg and almond extract at medium speed using an electric mixer until smooth.
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6
Pour the cream cheese mixture evenly over the cherry filling (the pie will be very full but shouldn't overflow when baked, but place the pie on a baking sheet anyway!).
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7
Set oven to 350 degrees.
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8
Bake for 25-30 minutes or until the center is set; remove from oven and cool to about room temperature.
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9
Refrigerate for a minimum of 8 hours.
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10
This next step with the cherries is optional, you can just drizzle the top of the cooled pie with melted chocolate and then dollop with whipped cream.
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11
Place 16 maraschino cherries with the stems on paper towels; pat them dry.
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12
Microwave the reserved chocolate mixture at MEDIUM for about 1 minute or until spreading consistency, stir until smooth.
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13
Dip the cherries into the warmed chocolate mixture, then place on a baking sheet.
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14
Chill the cherries for about 20 minutes (or longer).
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15
Spread any remaining chocolate over the pie, then spoon 8 dollops of whipped cream (or Cool Whip topping) around the outer edges of the pie.
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16
Place 2 chocolate-covered cherries on top of each dollop.
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17
Delicious!
