In bowl, mix graham cracker crumbs and brown sugar. Drizzle with butter. Toss with fork to moisten. Firmly press crumb mixture into 9-in. (23-cm) pie plate; covering bottom and sides. Set aside.
In small saucepan, bring cream to a simmer over medium heat. Place chocolate in heat-proof bowl. Pour hot cream over the chocolate; let stand 1 min. then stir until smooth. Pour half the chocolate mixture into the pie crust. Use back of spoon to spread mixture over bottom and sides of crust. Freeze 1 hr., or until firm. Scrape remaining chocolate mixture into small re-sealable plastic bag; set aside to use for garnishing later.
Meanwhile, leave frozen yogourt at room temperature 10 to 15 min. to soften until it can be easily pressed with back of spoon. Fold in cherries. Working quickly, scoop mixture into pie shell, pressing yogourt mixture to edges and smoothing top.
Place plastic bag containing chocolate mixture (ensure bag is sealed) in microwave for 30 sec. on HIGH heat. Snip corner off bag and drizzle chocolate over top of pie. Freeze at least 4 hr. or up to 3 days. Let stand at room temperature 10 to 15 min. before slicing and serving.
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