Preheat oven to 350°F.

Combine corn syrup, sugar and salt in a small saucepan.  Bring mixture to a boil over medium heat, stirring until sugar is dissolved.  Boil for 2 minutes.  Remove from heat.

Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth.  Let cool for 5 minutes.

Slowly pour chocolate mixture over eggs, stirring constantly.  Add vanilla and pecans; mix well.  Pour mixture into pie crust.

Bake for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hour.  To serve, top each slice of pie with 1/4 cup cherry pie filling and a dollop of whipped topping.

NOTE:  make your own gluten-free graham cracker crust by crushing enough gluten-free graham crackers (found in large grocery stores or in specialty shops) to 1-1/2 cups of crumbs.  Add in 2 tablespoons sugar and 1/4 cup melted butter.  Gently press into the bottom and sides of a 9-inch pie pan.