Prepare pie crust, if desired. Cool. In small mixer bowl beat butter and sugar until blended; blend in cocoa and vanilla. Add eggs, one at a time, beating on high speed until light and fluffy. Spoon mixture into crust; chill while preparing cherry layer. Spoon cherry layer onto chocolate filling. Chill several hours or overnight. Garnish with remaining pie.
In custard cup sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. In small mixing bowl combine whipping cream, confectioners' sugar and vanilla; beat until stiff. Gradually fold in 1-1/2 cups cherry pie filling and gelatin mixture.
6 to 8 servings
Cajun Country -- New Iberia, Louisiana