Beat cream cheese and powdered sugar until light and creamy.
Gently mix in cherry pie filling.
Fold in Cool Whip to create a smooth filling.
Stir in 1 cup mini chocolate chips evenly.
Spread the mixture into the chocolate pie crust, smoothing the top.
Refrigerate for 3–4 hours until set.
Before serving, top with extra Cool Whip, remaining chocolate chips, and optional maraschino cherries.
