Using a food processor, combine the powdered flour, sugar, cocoa powder, and butter. Blend just until the mixture forms a ball.
Press the dough into the sides and bottom of a 9-10 inch tart pan. Pat to make the crust even.
Bake the crust until it is just cooked through, approximately 10 minutes. You can test it with a toothpick like a cake. Remove from oven and set aside to cool.
Make the filling by adding the cream cheese, sugar, and vanilla in a small bowl. Beat until smooth.
When the crust is cooled, spoon the cream cheese mixture into the tart shell and spread out evenly. It is important that the crust is cool so that the filling does not melt from the heat.
Spoon the cherry pie filling into spoonfuls across the cream cheese mixture. Hold a spatula or butter knife vertically in the filling and gently drag it through the cream cheese, creating a swirl effect.
Decorate with the chocolate chips or chocolate curls. (To make chocolate curls, use a peeler on a bar of chocolate). Chill until ready to serve.