That's just a pie, you might be thinking, but not if you look at its inside.
If you want to make one of these, it does help to have a (very) deep dish pie pan. Step one is, obviously, making a pastry crust and placing it in that (very) deep dish pie pan. I could show you a photo of that, but (1) you probably already know what that would look like and (2) I forgot to take any photos until I got to the step of adding the upper pie filling.
That's a lower pie crust topped with cherry pie filling, chocolate cake batter, and a second layer of cherry pie filling. Next is adding the top crust. I made this easy on myself and used a cake mix and canned pie filling. For the pilot, I only used one can of cherry filling, which meant that I didn't have enough for the whole area. I remedied that in the final, birthday version.
Note that the top of the unbaked crust seems a bit lower than the top crust in the above photo showing it post-baking. Cake batter always rises--the finished cake is higher in the pan than the batter alone was--and that's what happens here as well. In terms of temperature and time, I baked it much as I would a pie. The first 15 minutes were done at 425 F; the last 30 to 40 minutes was done at 350 F. If you're still thinking that it might not work, here's a close-up of a slice.
Nice browned, flaky pie crust, cherry filling, and normal looking chocolate cake. Now if I could only find a way to work the icing in.