Canolli Pie

1 1/2pounds ricotta cheese
1 1/2c. confectioners sugar
3 Tbsp. heavy cream
12 maraschino cherries, quartered
2 ounces baker's sweet chocolate, coarsely grated
2ounces slivered almonds
1 commercially prepared chocolate crust
grated baker's sweet chocolate (opt. for garnish)

Combine ricotta cheese, confectioners sugar and heavy cream in large mixing bowl; blend well until smooth and creamy.
Add cherries, 2 ounces chocolate and almonds; stir to blend.
Pour into prepared crust. Decorate with sprinkling of grated chocolate, if desired.
Cover with foil and freeze 3 hours before serving. If pie becomes solid, allow it to soften before serving.