1-Making this chocolate cherry cream pie is a breeze with these clear steps. Start by preparing the cherry filling to add that fresh, tangy element. In a saucepan, combine the 14.5 oz can of tart pitted cherries (drained and chopped), ¼ cup Granny Smith apple (peeled and grated), and ½ cup sugar. Bring it to a boil and simmer for 10-15 minutes until it thickens, stirring often to keep it from burning, then let it cool.

2-Next, tackle the chocolate cookie crust by crushing the 1 ½ cups chocolate wafer cookie crumbs into fine crumbs. Mix them with 2 tablespoons sugar and ⅛ teaspoon fine sea salt. Melt the ⅓ cup butter in the microwave, add the 2 oz dark chocolate (chopped small), and stir until smooth. Combine this with the crumb mixture, press it into a pie dish or tart pan, and refrigerate for 30-60 minutes.

3-For the chocolate mousse, warm ¾ cup of the heavy whipping cream until it’s nearly boiling. Whisk in the 7 oz dark chocolate (chopped small) until it melts, then add the ¼ cup butter (cut in chunks) gradually, stirring until it’s fully incorporated. Stir in 1 teaspoon vanilla extract. In another bowl, beat the remaining ½ cup heavy whipping cream to soft peaks and fold it into the chocolate mixture.

4-Assembling and Chilling: To assemble, spread the cooled cherry filling over the chilled crust. Pour the chocolate mousse on top and smooth it out. Refrigerate for at least 2 hours or overnight. If you’re using a tart pan with a removable bottom, carefully remove it before slicing. This no-bake method keeps things simple, with prep time around 50 minutes and total time about 3 hours and 20 minutes including chilling.