Crush the Brownie Brittle in a food processor until it resembles fine crumbs. Add the melted butter to the crumbs and mix thoroughly. Press the base into serving dishes. You can tamp it down with a honey dripper if you have one. They work perfectly for small serving dishes. Set the serving dishes aside.
Spoon the cherry pie filling evenly into each dish until it comes about halfway up the side. Set aside.
In a double boiler (or microwave if you prefer), melt the chocolate until it’s smooth. Allow to cool considerably. Set aside.
In a large bowl mix the cream cheese until it becomes slightly fluffy with no lumps. Add the cooled, melted chocolate to it, and mix until combined thoroughly. Set aside.
In a stand mixer whisk the heavy cream on low speed, gradually increasing to high, and mix until it becomes fluffy. It should form soft peaks. Fold in the confectioners’ sugar and mix until combined.
Add the chocolate cream cheese mixture to the whipped cream/confectioners’ sugar mixture slowly, mix on low speed until combined. Add the vanilla extract and mix briefly to combine.
Recipe Created by Food Blogger Kim of cravingsofalunatic.com.