Cherry Pie filling :

• Pitt the cherries over a medium bowl
• Once cherries are pitted, combined both the cherries and cherry juice from pitting into a medium saucepan.
• Place saucepan over medium heat.
• Mix in the sugar and lemon juice and cook until soft.
• Using 6 tbsp water in a small dish, dissolve the cornstarch.
• Mix in the liquid cornstarch into the cherry mixture to thicken it .
• Continue to cook the cherries until thick.
• Remove and allow to cool completely before placing into the pie shell.
• Preheat oven to 350 degrees and spray a 9in pie dish with pam baking spray.
• Place both premade pie crusts into the pie dish to create a thick crust.
• Scoop in ¾ of the cherry filling into the pie shell.
• Bake in the oven for 45 minutes to 60 mins or until the shell is a nice golden brown.
• Remove from oven and allow to cool completely.
• Using a small pot, heat up the heavy whipping cream until it's simmering.
• Pour over the chocolate chips in a medium bowl.
• Let sit for 1 minute before whisking until smooth.
• Scoop ¼ cup into a piping bag.
• Pour the remaining ganache over the cherry pie and smooth evenly.
• Place into the fridge to harden.
• Once the ganache hardens, scoop the remaining cherry filling on top and spread evenly.
• Drizzle the chocolate ganache over the cherry pipe.
• Place into the fridge until ready to serve. & Enjoy!