1 (9 inch) pie crust
1/4 cup blueberries
1 1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon butter or margarine, melted
1/4 teaspoon vanilla extract
1/2 cup cherry brandy
1/2 cup white sugar
2 cups bittersweet chocolate chips
In a large bowl, mix blueberry crepe filling, flour, baking powder, salt, butter or margarine or margarine, vanilla and cherry brandy. Beat until blended. Pour mixture into pie shell. Chill at least 4 hours before serving.
When ready to serve, press cherries into the bottom of a 9 inch round silver pie pan and fill with cherry brandy syrup until completely saturated. Fill pastry shell with cherry syrup and cherry pie filling. Serve warm.