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!