Heat the oven to 350 degrees F. Coat a 9- or 10-inch tart pan with non-stick spray. Set aside
Put the cookies into a food processor and pulse into a fine crumb. While pulsing, drizzle in the 6 tablespoons melted butter until combine.
Dump the chocolate cookie crust into the tart pan. Use your fingers to spread the crust our into a single layer. Then use the bottom of a heavy bottomed glass to press the crust firmly into an even layer, pressing the crust up the sides to create a ½ inch tall border.
Bake the crust for 8 to10 minutes, or until the middle of the crust looks shiny. Set aside to cool completely.
Wipe out your food processor, don’t worry about a few crumbs. Puree the a can of Oregon Fruit Tart Cherries and move to the saucepan. Add the sugar, egg yolks, cornstarch, vanilla extract, and salt and stir to combine.
Bring the mixture to a simmer over medium heat, stir constantly. When the mixture comes to a boil, thickens, and can easily coat the back a spoon, remove the pot from the heat.
Strain the cherry mixture into a large bowl or measuring cup and whisk in the 2 tablespoons of soften butter.
Carefully pour the warm filling into the crust and smooth to fill the crust.
Move the pie to the fridge and chill until set, at least 3 hours.
Top the pie with drained Oregon Fruit Dark Cherries, whipped cream, and melted chocolate, as desired.