Cherry-glazed Chocolate Torte

Ingredients

 * 1/2 	cup  	(1 stick) butter or margarine, melted
 * 1 	cup 	granulated sugar
 * 1 	tsp 	vanilla extract
 * 2 		eggs
 * 1/2 	cup 	all-purpose flour
 * 1/3 	cup 	HERSHEY'S cocoa
 * 1/4 	tsp 	baking powder
 * 1/4 	tsp 	salt
 * 1 	pckg 	(8 oz) cream cheese, softened
 * 1 	cup 	powdered sugar
 * 1 	cup 	Frozen whipped topping, thawed
 * 1 	can 	(21 oz) cherry pie filling, divided

Directions
Heat oven to 350°F. Grease bottom only of 9-inch springform pan. Stir together butter, granulated sugar and vanilla in large bowl.  Add eggs; using spoon, beat well.  Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.  Spread batter into prepared pan. Bake 25 to 30 minutes or until cake is set. Remove from oven; cool completely in pan on wire rack. Beat cream cheese and powdered sugar in medium bowl until well blended; gradually fold in whipped topping, blending well. Spread over top of cake.  Spread 1 cup cherry pie filling over cream layer; refrigerate several hours.  With knife, loosen cake from side of pan; remove side of pan.  Cut into wedges; garnish with remaining pie filling.  Cover; refrigerate leftover dessert.
 * Cake is fudgey and will not test done.
 * 10 to 12 servings.