Dice butter into tiny pieces and set aside in the fridge.

In a bowl, combine cocoa powder, flour, salt, and sugar.

Once dry ingredients are whisked together, add in the chilled butter and mix.

Add water one tablespoon at a time, kneading between each tablespoon. Once a dough forms, stop adding water. Roll dough with hands to better determine consistency.

Place dough into a deep-dish pie plate. Push the dough down in the center and press it against the sides of the pie plate. Make sure the dough in the center isn't too thick.

Preheat the oven to 425°F. Add the cherry filling to the pie crust and bake for 10 minutes.

Lower heat to 350°F and bake for an additional 25-35 minutes.

Prepare chocolate pudding as instructed on the packaging.

Once pie is baked and slightly cooled, add chocolate pudding on top of the cherry filling.

To make the whipped cream, add all ingredients into a bowl and whisk until peaks form (about 3-4 minutes).

Top the chocolate pudding layer with the whipped cream layer.

Enjoy your Chocolate-Covered Cherry Pie! 🍫🍒

💡Tip: Pie is best after setting in the fridge for at least one hour.