Black Forest Pie

First, make the chocolate ganache for the pie filling so it has time to cool. Place the chocolate chips in a large heat-proof bowl.
Heat the heavy whipping cream in a small saucepan on the stove over medium heat until it starts to simmer (do not let it boil).
Pour the cream over the chocolate chips, add the butter, then let the mixture sit for 2-3 minutes.
Stir the ganache until it is smooth, and let it rest at room temperature for about 10 minutes.

While the ganache cools, make the crust. Grease a 9-inch pie dish with butter or shortening. Put it to the side.
Combine the Oreo crumbs and melted butter in a small or medium bowl and mix until the crumbs are evenly coated in butter.
Firmly press the crumbs into the pie dish along the bottom and up the sides. Then freeze the crust for 20 minutes.

To finish making the pie filling, fold the whipped topping into the chocolate ganache.
Pour the chocolate filling into the pie crust and smooth it out with a spatula. Cover with plastic wrap and chill the pie in the refrigerator for at least 3 hours.

Before serving, make the whipped cream topping. In a large bowl, use an electric mixer at high speed to whip together the cold heavy whipping cream and powdered sugar until stiff peaks form (about 5-6 minutes).
Spread the whipped cream over the pie, then spoon the cherry pie filling over the whipped cream. Serve chilled.