3/4 c. sugar
1/3 c. unsweetened cocoa
2 tbsp. flour
1/4 c. butter
1/3 c. milk
2 eggs, beaten
1 (21 oz.) can cherry pie filling
1 (9 oz.) carton whipped topping
1 oz. unsweetened chocolate

Combine sugar, cocoa, flour, butter and milk in a saucepan. Cook until it begins to boil, stirring constantly. Remove from heat. Add small amount of hot mixture to beaten eggs, then add eggs to the pan and mix well. Fold in 1/2 can of pie filling.

Pour into 9 inch pie plate. Bake 35-45 minutes at 350 degrees until center is set but still shiny. Cool. (Chill for at least 1 hour.)

Gently fold curls of grated chocolate into whipped topping. Put rest of cherries into center only of pie shell. Carefully mound whip topping with chocolate around the border. Garnish with large curls of shaved chocolate. Chill.