1/4 c. butter
3/4 c. packed brown sugar
3 eggs
2 (6 oz.) pkgs. semi-sweet chocolate pieces
2 tsp. instant coffee
1 tsp. rum flavoring
1/4 c. all-purpose flour
1 c. coarsely chopped walnuts
9 inch unbaked pastry shell
1 c. heavy cream
2 tbsp. chopped maraschino cherries

Cream butter with brown sugar, add eggs one at a time, beating well. Melt chocolate over HOT, not boiling water. Add to creamed mixture with coffee and rum flavoring. Stir in flour and walnuts. Pour into pie shell.

Bake at 375 degrees for 25 minutes. Cool. Make stiff whipped cream; fold in cherries. Spread on top of pie. Decorate with chocolate or candy hearts.