Instructions:

For the crust:

1. Place sandwich cookies in the bowl of a food processor and pulse until fine crumbs form.
2. Place Kerrygold Unsalted Butter and 1 tablespoon chocolate chips in a microwave safe bowl and heat for 30 seconds. Stir to combine.
3. Add butter mixture to cookie crumbs in bowl of food processor and pulse to combine.
4. Pour crumbs into a 9-inch tart pan. Use the back of a measuring cup to evenly press crumbs into the bottom and up the sides of the tart pan. Place the crust in the freezer for at least 30 minutes and up to 1 hour.

For the filling:

1. Remove crust from freezer and add cherry halves in concentric circles in the base of the crust. Return the crust to the refrigerator while making the mousse filling.
2. Place ¾ cup chocolate chips and ¼ cup whipping cream in a microwave safe bowl and heat at 50% power for 30 seconds. Stir in cherry liqueur or cherry juice and set aside.
3. Add remaining ¾ cup of whipping cream in a metal bowl along with sugar and whip until very stiff peaks form.
4. Add a large spoonful of the whipped cream to the melted chocolate mixture and stir gently to combine. Fold the remaining whipped cream into the chocolate mixture until fully incorporated and no streaks remain.
5. Remove the crust from the refrigerator. Spoon the chocolate filling over cherries and smooth the top. Chill for 2-4 hours or until set.