Preheat your oven to 350°F. In a medium bowl, combine the chocolate cookie crumbs and melted butter until well mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spread half of the cream cheese mixture over the cooled chocolate crust. Spoon the cherry pie filling evenly over the cream cheese layer. Top with the remaining cream cheese mixture, smoothing it out with a spatula.

Chill the pie in the refrigerator for at least 4 hours, or until set. Before serving, dust the top with cocoa powder and garnish with chocolate shavings if desired.