Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine.

Stir in the olive oil, until the mixture resembles coarse meal.

Add the butter slices, tossing to coat.

Stir in the water, a tablespoon at a time, just until the dough gathers itself into a ball.

On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick.

Fold it into thirds, like a letter.

Roll out again to a thickness of 1/2-inch.

Turn the dough 90 degrees and repeat two more times.

Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.

Place half the cherries in a small pot, along with the water, sugar, cornstarch, and lemon juice.

Cook over medium-low heat, stirring occasionally, until the mixture is thick and jammy.

Remove from the heat and stir in the remaining cherries and almond extract. Let cool completely.

Preheat the oven to 425 degrees F and line a baking sheet with parchment.

On a lightly floured surface, roll out the Chocolate Pie Dough to a thickness of about 1/8-inch.

Transfer it to the prepared baking sheet, and place the Cherry Pie Filling in the center.