Cherry-glazed Chocolate Torte

Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

Combine melted butter, granulated sugar, and vanilla extract in a large bowl, stirring until well blended.

Beat in the eggs one at a time until fully incorporated into the butter mixture.

Sift together flour, Hershey's cocoa, baking powder, and salt in a separate bowl.

Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Remove the torte from the oven and let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Beat softened cream cheese and powdered sugar together in a bowl until smooth and fluffy.

Fold the thawed whipped topping into the cream cheese mixture until evenly incorporated.

Spread or pipe the cream cheese mixture over the cooled chocolate torte as a frosting layer.

Reserve about ¼ cup of the cherry pie filling and pour the remaining cherry pie filling over the cream cheese layer, spreading gently to create an even glaze.

Garnish with the reserved cherry pie filling on top, if desired, and refrigerate until ready to serve.