Chocolate Crust

Beat butter, vanilla and sugar for a couple of minutes.
Add cocoa.
When combined, add flour.
Form a flat disk about 4-5 inches in diameter.
Wrap in plastic wrap and refrigerate for 2 hours.
Roll out between two pieces of parchment paper large enough to cover an 11'' tart shell.
Line the tart shell with the chocolate dough, patching it whenever necessary.
Refrigerate for 30-minutes.
Prick the dough with a fork all across the bottom of the tart shell.
Bake at 350 degree for about 20-minutes or until it looks set around around the edges and the very center is slightly wet looking.
Cool, then un mold.

Filling

Soak dried cherries in the cabernet overnight.
The next day strain the cherries and reserve 1/2 cup of cabernet.
Put chopped chocolate in a large bowl.
Heat the cream, 1/2 cup cabernet and sour cream in a pan and scald.
Pour over chocolate and stir until all chocolate is melted.
Add cherries and pour into cooled chocolate tart shell.
Refrigerate until set, about 1-2 hours.