1-First Step: Prepare your crust If using a ready-made chocolate cookie pie crust, set it aside. For a homemade crust, combine 2 cups all-purpose flour, ½ cup cocoa powder, ¼ cup sugar, and ½ tsp salt in a mixing bowl. Cut in ½ cup cold unsalted butter and ¼ cup vegetable oil until crumbs form. Gradually add 5-7 tablespoons cold water until dough holds together. Chill dough for 30 minutes, then roll out and fit into a 9-inch pie pan.

2-Second Step: Mix cream cheese and sugar In a large bowl, beat 8 ounces softened cream cheese with 1 cup powdered sugar until the mixture is smooth and fluffy. This creamy base is the foundation of the pie filling.

3-Third Step: Fold in whipped topping and cherries Gently fold in 1 cup thawed whipped topping to maintain airiness. Stir in 1 can (21 oz) cherry pie filling or the homemade cherry mixture carefully to avoid crushing the cherries. This creates a luscious, fruity layer that is both smooth and textured.

4-Fourth Step: Add chocolate chips Mix in 1 cup of the semisweet mini chocolate chips into the filling to distribute chocolate throughout without weighing down the creamy texture. Reserve the remaining ¼ cup chocolate chips for sprinkling over the top.

5-Final Step: Assemble and chill Spread the prepared filling evenly into the chocolate cookie crust. Sprinkle the reserved chocolate chips over the surface for a decorative and tasty topping. Refrigerate the pie for at least 4 hours, allowing it to set properly and develop full flavor before serving. Cut into slices and enjoy!