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

In a medium saucepan over medium heat, combine the cherries, ½ cup granulated sugar, cornstarch, and vanilla extract. Cook, stirring occasionally, until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the remaining ½ cup granulated sugar and powdered sugar, mixing until well combined. Add the almond extract and mix until smooth.

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 into the cooled chocolate crust. Layer the cherry mixture on top, then add the remaining cream cheese mixture. Smooth the top with a spatula.

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the top of the pie.

Refrigerate the pie for at least 4 hours or until set. Serve chilled and enjoy!