Preheat oven to 350°F.
In bottom of chocolate pie crust, layer 1 3/4 cups coconut and 1/2 cup chocolate chips.
Pour 1 cup sweetened condensed milk over chips and coconut; reserve remaining condensed milk. Bake 18 to 22 minutes until top is very lightly browned. Remove from oven; cool.
Meanwhile, in small saucepan, stir together remaining sweetened condensed milk and 1/2 cup chocolate chips. Heat 2 to 3 minutes over medium-low heat until chips are melted and mixture is smooth.
Pour melted chocolate over cooled coconut filling. Let sit 10 minutes.
Spoon MUSSELMAN’S® Cherry Pie Filling over chocolate/coconut filling. Garnish with extra chocolate chips and coconut flakes if desired. Chill.
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