Chocolate Cherry Tart

1 refrigerated piecrust dough (71/2 ounces), at room temperature (see note) 1 bag (12 ounces) semisweet chocolate morsels#189; cup heavy or whipping cream#189; pounds fresh sweet cherries, rinsed and dried (see note)3 tablespoons seedless, all-fruit strawberry jelly (see note)Mint leaves, optional garnishHeat oven to 350 degrees.Using an 11- to 12-inch tart pan with a removable bottom, press the piecrust dough (using your fingers) into the bottom and up the sides of pan. Prick the sides and bottom of the crust with a fork at about 1-inch intervals, cover the crust with a sheet of foil, and cover the foil with piecrust weights or dried beans. (If using dried beans, these can be cooled to room temperature, stored and then cooked as usual. Uncooked rice also can be used in the same manner.)Bake until the crust is firm and barely beginning to turn light brown, about 20 minutes.Meanwhile, place the chocolate and cream in a 1-quart microwave-safe bowl. Microwave, uncovered on high, about 3 minutes until melted and smooth, stopping after every 1 minute to stir well. Remove from the oven, and set aside.Remove the cherry stems, and then remove the pits using a cherry pitter. (If you do not have a cherry pitter, cherries can be sliced to remove the pit. Don't cut all the way through, remove the pit, push the cherry back together.) Set aside.When the crust is done, remove from the oven and carefully lift off the foil and weights. (You should be able to do this with your hands, but use potholders if it's too hot.) Let the crust cool for 5 minutes.Pour chocolate into the crust, and smooth evenly with the back of a spoon. Place cherries into the chocolate in concentric circles, stem side up, pressing into the chocolate just a bit to hold them in place.Put the jelly in a small measuring cup or bowl, and microwave on high until it's spreadable, about 15 seconds. Using a pastry brush, lightly brush the tops of the cherries with jelly just to glaze. Place the tart in the refrigerator, uncovered, to cool until the chocolate is set, about 25-30 minutes.To serve, remove the sides of the tart pan. (Here's a trick for removing the tart from the outside ring of the pan: Place the bottom of the pan over a small bowl that's smaller than the tart pan. The pan ring will fall away if sides have shrunk enough, or you can jiggle gently and pull down on the pan ring to remove.) Slice into wedges, and serve cold, garnished with mint leaves if desired. Leftovers can be covered and refrigerated for up to three days. Serve cold.Serves 12.Cook's notes: One piecrust is half of a 15-ounce box. Sour cherries also can be used. Seedless cherry or red-currant jelly also can be used.@Recipe nutrition:Nutrition values per serving: 294 calories (49 percent from fat), 17 g fat (9 g saturated), 38 g carbohydrates, 3 g fiber, 3 g protein, 16 mg cholesterol, 100 mg sodium.