8 or 9 inch baked pastry shell or crumb crust
1 tsp. unflavored gelatin
1 tbsp. cold water
2 tbsp. boiling water
1/2 c. sugar
1/4 c. Hershey's cocoa
1 c. heavy or whipping cream, well chilled
1 tsp. vanilla
Rum Cream Topping (below)

Sprinkle gelatin onto cold water in small bowl; let stand 1 minute to soften. Add boiling water, stir until gelatin is completely dissolved and mixture is clear. Combine sugar and cocoa in chilled small bowl; add cream and vanilla. Beat 30 seconds on low speed or until smooth; beat 1 minute on medium speed or until stiff peaks form. Gradually add gelatin mixture; beat until blended. Pour into cooled shell or crust. Spread Rum Cream Topping over chocolate filling. Chill at least 2 hours. Garnish as desired.

RUM CREAM TOPPING:

1 c. heavy or whipping cream
2 tbsp. confectioners' sugar
2 tsp. light rum or 1/4 tsp. rum extract

Beat in small mixer bowl until stiff. 6 to 8 servings.