Yield: 8 servings

Chocolate Crust
24 chocolate wafers
3 tablespoons butter or margarine, melted

Filling
1/4 cup butter or margarine, melted
2 (1 ounce) squares unsweetened chocolate, melted
2/3 cup granulated sugar
1 large egg
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup chopped nuts

Frosting
1/2 cup semisweet chocolate chips
2 teaspoons whipping cream
1 can cherry pie filling

Chocolate Crust: Finely crush chocolate wafers to make 1 1/4 cups crumbs; pour into a 9-inch pie pan. Mix with 3 tablespoons melted butter or margarine and press firmly over pan bottom and up side. Bake at 350 degrees F until darker brown at rim, 8 to 10 minutes. Cool.

Combine butter, chocolate, sugar, egg, milk and vanilla extract; beat well. Add flour and nuts; beat well. Spread batter into crust. Bake at 350 degrees F until top looks dry and feels firm when gently touched, 18 to 20 minutes. Cool.

Spread top with frosting. When frosting is cool, transfer cherries from can with a slotted spoon to top dessert.

Frosting: In a 1- to 1 1/2-quart pan over low heat, stir baking chips with whipping cream just until smooth. Use warm.