Fill a cup with 3 tablespoons of ice water and set aside.

Mix together flour and salt.

Pour melted butter into flour mixture, and blend together with a fork until mixture is crumbly.

Add ice water one tablespoon at a time.

Use a fork and then your hands to form mixture into a ball. When mixture forms together but is still a bit crumbly, it's ready to roll out.

Sprinkle some flour on a clean surface and roll out dough, constantly flouring the rolling pin.

Roll dough out until it's at least 2 - 3 inches more in diameter than the pie plate.

In a saucepan combine 1/3 cup sugar, cocoa, and 1 tbsp flour.

Stir in milk until smooth.

Cook over medium heat, whisking until smooth.

Add 2 tbsp cubed butter. Continue to whisk and cook over medium heat until thick and bubbly.

Continue whisking and reduce heat and cook for 2 minutes.

Remove filling from heat.

Stir about 1/4 cup hot mixture into egg. Whisk together and add back to chocolate mixture. Whisk until combined.

Stir in 1/4 cup canned cherry pie filling.

Pour filling mixture into pie shell and bake for 35 - 40 minutes or until filling is almost set in middle.

Cool completely.

Spread 1/2 cup canned cherry pie filling over chocolate pie.

Grate unsweetened chocolate into shavings.

Reserve a small amount of chocolate shavings aside and add remainder into a bowl with whipped cream. Whisk to combine.

Spread whipped cream mixture in a layer over cherries.

Sprinkle remainder of chocolate shavings over top of pie. Add one more cherry on top, if desired.

Cut in half or quarters and serve.