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1
In a small bowl, mix cherries and brandy.
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2
Let stand 15 minutes; do not drain.
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3
Heat oven to 375*.
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4
Place pie crust in 9 inch glass pie plate as directed on package for one-crust filled pie.
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5
In a large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed.
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6
Stir in cherry mixture and pecans.
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7
Pour into crust-lined pie plate.
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8
Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly.
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9
Reduce oven temperature to 325*.
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10
Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown.
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11
Cool 30 minutes.
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12
In microwavable bowl, microwave chocolate chips and oil uncovered on HIGH 1 minute; stir until smooth.
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13
Drizzle chocolate over pie.
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14
Cool completely, about 30 minutes.
