Preheat oven to 350°F (175°C).

Mix chocolate cookie crumbs and melted butter in a medium bowl until combined.

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

Bake the crust for 8 minutes, then remove from oven and allow to cool completely.

In a small saucepan, heat 0.5 cup of heavy cream until it reaches a simmer.

Place chocolate chips in a heat-proof bowl and pour the hot cream over them; let sit for 5 minutes, then whisk until smooth.

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

In a separate bowl, combine cherry pie filling and almond extract; spread carefully over the chocolate layer.

In a chilled mixing bowl, beat the remaining 1 cup of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream over the cherry layer and refrigerate for at least 4 hours.

Garnish with chocolate shavings before serving.