1 cup butter, softened
3/4 cup white sugar
1 tablespoon brown sugar
4 cream rounds
2 cups confectioners' sugar for decoration
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped almonds
2 tablespoons water
1 1/2 cups finely chopped chocolate almonds (optional)
Peel chocolate pieces, stirring frequently with a pastry blender. Place pieces in medium bowl. Stir butter and brown sugar until melted and smooth. Stir eggs and flour into melted chocolate mixture. Fold mixture into dry ingredients just until moistened. Pour chocolate mixture into pastry shell. Cover pastry with plastic wrap or metal foil. Refrigerate at least 4 hours, turning occasionally.
Prepare the filling by blending together the confectioners' sugar and 1/2 cup of chopped nuts with the water, sugar, 1/2 cup candied cherries, 1/2 cup chopped almonds and remaining 1/2 cup chopped cherries. Decorate with chocolate pieces. Serve warm or cold.
This made a really nice hole in the crust, but it was still AWESOME. The moist crumb coating the outside of the crust was really nice, and the texture and taste of the crust was really different. I would make this again--a thousand increases. Thanks, Nicole Martin.