In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well blended.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Bake the crust at 175 degrees Celsius for 8 to 10 minutes, then remove from oven and cool completely.

Heat 0.5 cup heavy cream in a small saucepan until it reaches a simmer, then pour over chocolate chips in a separate bowl.

Allow the chocolate to sit for 5 minutes before whisking until smooth and glossy.

Spread the chocolate ganache over the bottom of the cooled crust and refrigerate for 30 minutes to set.

Distribute the cherry pie filling evenly over the set chocolate layer.

In a large chilled bowl, beat the remaining 2 cups of heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.

Top the cherry layer with the whipped cream, smoothing the surface with an offset spatula.

Chill the pie in the refrigerator for at least 4 hours to allow all layers to set properly before serving.