For the Crust:

1. Preheat oven to 350°F. Combine the cookie crumbs and flax seed in a small bowl; stir in melted butter (or coconut oil). Press crust mixture onto the bottom of a lightly greased 10-in. spring form pan. Bake 10 minutes; allow to cool.

For the filling:

1. Meanwhile, in a small bowl, melt butter (or coconut oil) and chocolate chips in the microwave, stopping to stir every 30 seconds until smooth; set aside.
2. In a large bowl, beat the cream cheese, honey, vanilla and salt. Blend in chocolate mixture. Add eggs and flour and mix well.
3. Pour chocolate filling into crust, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on wire rack, then cover with plastic wrap and transfer to fridge and let chill for 2 hours.

For the topping:

1. Remove the tart from the fridge. Run a knife between the wall of the pan and the tart. Remove the sides of the pan and carefully transfer the tart to a serving platter. Pour cherry pie filling over the top.
2. In a small bowl, melt the chocolate chips and heavy cream in the microwave, stopping to stir every 15-30 seconds until smooth. Drizzle chocolate over tart.