Crust and Filling:
Chocolate Cookie Pie Crust
3/4 pound fresh Bing cherries, pitted, coarsely chopped
1/4 Cup Sugar
1/8 teaspoon almond extract
1 quart vanilla ice cream, slightly softened
1/2 Cup miniature semisweet chocolate chips
1 Cup Whipping Cream
12 ounces bittersweet or semisweet chocolate , finely chopped
Stir cherries and sugar over medium heat until sugar dissolves and mixture comes to a boil. Reduce heat, simmer until thick syrup forms stirring often, about 10 minutes. remove from heat. Mix in almond extract. Cool to room temperature.
Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream into Chocolate Pie crust. Cover pie and freeze.
For Sauce: Bring whipping cream to simmmer. remove from heat. Add chocolate; whisk until smooth.
Rewarm sauce over low heat and serve sauce with pie.
(Sauce and pie can be prepared 3 days ahead. Cover & refrigerate sauce. Keep pie frozen.)