Press the dough evenly into a 23-cm (9-inch) and 2.5-cm (1-inch) high pie plate with a removable bottom. Press firmly onto the bottom and edges of the plate. With a fork, prick the bottom of the dough. Refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Bake the crust for about 15 minutes or until golden brown. Let cool completely.
Meanwhile, in a saucepan, bring the cherry juice to a boil. Let reduce until only 125 ml (½ cup) of juice remains. Let cool.
In a saucepan, off the heat, combine the sugar and cornstarch. With a whisk, stir in the cream, egg, kirsch, and reduced cherry juice. Bring to a boil, stirring constantly, and simmer for about 30 seconds.
Remove from the heat and add the chocolate. Let melt for 2 minutes and stir until smooth. Stir in the cherries. Spread into the crust and let cool. Cover with an inverted plate and refrigerate for 4 hours or until completely chilled.
In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Spread in the centre of the pie. Serve cold. If desired, garnish with fresh cherries.