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.
Filling: 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.
Frosting: In a 1- to 1 1/2-quart pan over low heat, stir baking chips with whipping
cream just until smooth. Use warm.
When frosting is cool, transfer cherries from can with
a slotted spoon to top dessert.