Instructions: Prepare piecrust, according to package directions, for filled 9-inch one-crust pie. Refrigerate remaining crust for later use. Heat oven to 350 degrees. In medium saucepan, combine sugar, cocoa, and flour. Stir in margarine and milk. Cook over medium heat until mixture starts to boil, stirring constantly. Remove from heat. Blend small amount of hot mixture into eggs. Return to saucepan; blend well. Fold half of cherry pie filling into chocolate mixture. Reserve remaining pie filling for topping. Pour chocolate mixture into piecrust-lined pan. Bake at 350 degrees for 35-45 minutes, or until the center is set but still shiny. Cool. Refrigerate for 1 hour. Combine 2 cups of the whipped topping and grated chocolate; spread over cooled pie. Top with reserved pie filling and remaining whipped topping. Decorate with chocolate curls, or as desired. Refrigerate for at least 30 minutes before serving.

Makes 8-10 servings.

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