Preheat oven to 350 degrees. Coat a 9" spring form pan with cooking spray and set aside.
In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in mini-chocolate chips. Spread into springform pan. Bake for 10 - 12 minutes or until brownie is just set.
In a large bowl, beat cream cheese and sugar on medium speed until smooth. Beat in eggs on low until just combined.
Carefully spoon half can of cherry pie filling into center of brownie, leaving a 2 inch brownie border along sides of pan. Dollop cream cheese mixture over surface and carefully spread to edges of the pan.
Bake for 35 - 50 minutes or until the center is set but jiggles when pan is tapped. Cool on wire rack for 1 hour. Cover and chill at least 4 hours before serving.
Before serving, top with remaining cherry pie filling and Cool Whip.