Prepare pie crust according to package directions for one crust baked shell using 9 inch pie crust. Bake at 450 for 9-11 minutes or until lightly browned. Cool completely. (Refrigerate other crust for a later use.).
In small saucepan, melt 6 ounces chocolate and margarine over low heat, stirring constantly; remove from heat.
In small bowl, beat powdered sugar and cream cheese until smooth.
Fold in 1 cup of the cherry pie filling.
Spread chocolate filling evenly into cooled pie shell.
Refrigerate 1 hour.
In small bowl, combine whipped cream and grated chocolate.
Spread evenly over cooled chocolate layer.
Spoon remaining pie filling evenly around outer edge of pie.