Cover the dried cherries with 1/2 cup of boiling water and soak them until soft. Drain (and reserve) the water, and put the cherries into the food processor. Pulse to chop. Drain the tofu and add it to the food processor along with the agave nectar and vanilla. Process until smooth.
Melt the chocolate in a double boiler or in the microwave. Pour it into the food processor and puree, scraping down the sides as needed to make sure it’s well blended. Pour into a prepared crust and chill for several hours.
If you’d like to make it without the crust, here’s the info for a crustless version: 231 Calories (kcal); 11g Total Fat; (38% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 40mg Sodium; 3g Fiber. 12 points on Weight Watchers Freestyle (with no crust.)Serving Suggestion: Take the reserved cherry-soaking water, add some sugar, and simmer it on the stove until it’s reduced to a syrup. Drizzle over pie just before serving. (Here’s a sneaky photographer’s secret: I added some grenadine to the cherry syrup to brighten the color.)