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Directions

Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator for 20 minutes. After 20 minutes, use a fork to poke holes in the bottom and sides of the pie crust. Place crust in oven and bake for about 10-15 minutes, or until lightly browned and dry. After 10-15 minutes of baking, remove the crust from oven and let cool on rack.

Chocolate Cream Filling: Combine the sugar, cornstarch, egg yolks, Chocolate, and half-half together in a heavy saucepan. Cook until filling is thick and bubbly, about 4-5 minutes over medium-high heat. Having a heavy sauce pan is critical in not scorching your filling. Remove thickened filling and run it through a fine mesh sieve, catching strained filling in another bowl. Add the butter, vanilla, and almond and stir until melted and combined. Place plastic wrap directly on top of filling and set aside to cool, about 15 minutes.
Cherry Filling: Combine the juice of the cherries in a large saucepan with the sugars and cinnamon. You should have about 1 to 1 ¼ cups juice. If not, add some water to make up the difference. Cook over medium heat until mixture is bubbly. Add the cornstarch slurry and cook until thick, about 1 minute. Remove from heat and stir in the cherries and almond flavoring. Cool until room temperature.

Assemble the pie: Mix the chocolate filling with the cherry filling. Place half of the mixture in the baked pie crust. Top with a thin layer of whipped cream. Cut the chocolate cake round in half horizontally and fit it on top of the cherry chocolate mixture. Place a thin layer of whipped cream on top of cake. Top with remain cherry chocolate mixture. Top with whipped cream of your choice and toasted sliced almonds.