In a large pot, all at once combine the frozen cherries, sugar, lime juice and cornstarch over a medium high heat until bubbling and thickened. The sauce will turn from white-ish pink to clear red and coat the back of the spoon when it is ready. Remove from heat and let cool to room temperature. Don’t put in the fridge or it may set and won’t pour into the crust properly.

While the cherry mixture and pie crust are cooling, heat the chocolate chips in a microwaveable bowl for approximately 1 minute. Stir, then heat again and stir in 15-30 second intervals until the chips are melted and the chocolate is smooth and pourable. If you overheat the chocolate, it will seize up and clump. If this happens, you would need to start over with new chocolate:-( There isn’t anyway to bring it back, unfortunately.

Using a hand mixer, combine the melted chocolate with the softened cream cheese and powdered sugar. Pour into cooled crust and spread it around the bottom and sides of the crust in an even layer with a spoon or spatula. Put this in the fridge while the cherry mixture continues to cool.

Once the cherry mix has cooled to room temperature, pour it on top of the chocolate layer in the crust and put in the fridge to chill. You can loosely cover it or leave it uncovered while it cools. Once the cherries have chilled and set (this will take about 2-3 hours), you can top with Truwhip Vegan or So Delicious Coco Whip, drizzle extra melted chocolate, or shaved chocolate and garnish with cherries or chocolate dipped cherries if you wish.

Keep refrigerated until ready to serve. The longer it is kept chilled, the more easily it will slice and hold it’s shape. I prefer making this the day before I plan to serve it.