Crust

• 1¼ cups chocolate wafer crumbs
• ¼ cup white granulated sugar
• ¼ cup butter, melted

Filling

• ½ cup butter
• 6 squares (6 ounces / 180 g) semisweet chocolate, chopped
• 3 eggs
• ⅔ cup white granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ⅔ cup all-purpose flour

Topping

• 1 can (21 ounces / 600 g) cherry pie filling
• 2 squares (1 ounce / 30 g) each) semisweet chocolate, chopped
• 1 tablespoon heavy whipping cream

Crust

1. Preheat oven to 350°F (175°C).
2. In a small bowl, combine wafer crumbs and sugar; stir in butter.
3. Press onto the bottom and up the sides of a lightly greased 11-inch (30 cm) tart pan with removable bottom.
4. Place pan on baking sheet.
5. Bake for 8 to 10 minutes or until lightly browned.
6. Cool on a wire rack.

Filling

7. In a microwave-safe bowl, melt butter and chocolate; stir until smooth.
8. Cool for 10 minutes.
9. In a large mixing bowl, Beat the eggs, sugar, vanilla, and salt until thickened, about 4 minutes.
10. Blend in chocolate mixture.
11. Add the flour and mix well.
12. Pour into crust; spread evenly.
13. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
14. Cool completely on a wire rack.

Topping

15. Spread pie filling over the top.
16. In a small microwave bowl, combine chocolate and cream.
17. Microwave on high for 20 to 30 seconds or until chocolate is melted; stir until smooth.
18. Cool for 5 minutes, stirring occasionally.
19. Drizzle over tart.
20. Chill until set.