Instructions

1. Preheat oven to 375°F. Grease a circular tart pan with butter and set aside.
2. In a food processor, pulse the flour, cocoa powder shredded coconut, and granulated sugar until they reach a powdered consistency. Pulse in salt, melted butter, and vanilla extract until everything comes together.
3. Remove from food processor and knead into a ball of dough. Press dough firmly onto the bottom and sides of the prepared tart pan, spreading evenly to the edges.
4. Prepare the crust to be blind baked. Using a fork, poke 8-10 holes into the dough, then carefully line the dough with parchment paper and fill with dried beans or rice. Bake for 10 minutes, remove from oven, and turn heat down to 350°F.
5. While the crust is blind baking, make your filling. In a small saucepan over low heat, melt the chocolate and butter.
6. Using an electric mixer, beat the brown sugar, eggs, salt, and vanilla extract on high speed until light and airy, about 2 minutes. Slowly pour the melted chocolate it into the egg mixture, beating as you pour. Beat until homogenous.
7. Pour batter into prepared crust and top with pitted cherries, pushing the cherries down into the batter. Bake for 25 minutes, then remove from oven and allow to cool at room temperature for 30 minutes before transferring to the fridge to set for 2 hours.
8. To make the topping, beat the heavy cream and powdered sugar until soft peaks form. Spread over the pie and sprinkle with chocolate shavings, coconut flakes, cherries, and powdered sugar.