Step 1: Prepare the Chocolate-Cherry Base

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 2 tsp baking powder, and ½ tsp salt until well combined.

2. In a separate bowl, mix 1 cup sour cream, ½ cup milk, ⅓ cup melted unsalted butter, and 1 tsp vanilla extract until smooth. Gently fold in 1 cup cherry pie filling, being careful not to crush the cherries.

3. Add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. The batter will be thick and slightly lumpy.

4. Lightly grease a 4-6 quart slow cooker insert with cooking spray. Pour the batter into the slow cooker, spreading it evenly with a spatula.

   • Tip: Use a whisk for dry ingredients to avoid lumps. Fold cherry filling gently to preserve whole cherries. Spread batter evenly to ensure uniform cooking.

Step 2: Slow Cook

1. Cover and cook on high for 2-3 hours or low for 4-6 hours, until the center is set and a toothpick inserted comes out clean or with a few moist crumbs (not wet batter).

2. Check doneness at the minimum time; if the top looks too moist, remove the lid for the last 30 minutes on high to evaporate excess moisture.

   • Tip: Place a paper towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.

Step 3: Prepare the Oreo Crumble

1. Place 16 Oreos (with filling) in a food processor and pulse until fine crumbs form. Alternatively, place in a large zip-top bag and crush with a rolling pin.

2. Transfer crumbs to a bowl and mix with 2 tbsp melted salted butter until the mixture resembles wet sand.

3. Set aside or store in an airtight container at room temperature if prepping ahead.

   • Tip: Pulse Oreos to a fine, even crumb for best texture. Stir butter thoroughly to coat crumbs. Prepare crumble just before serving for maximum crunch.

Step 4: Prepare the Whipped Topping

1. If using store-bought whipped topping, ensure 8 oz is thawed and ready to use. If making homemade, whip 1 cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla extract until soft peaks form.

2. Transfer to a piping bag (optional) or keep in a bowl for scooping. Refrigerate until ready to serve.

   • Tip: Chill mixing bowl and whisk for faster homemade whipped cream. Use a star tip for piping elegant swirls. Store whipped topping in the fridge for up to 2 days.

Step 5: Assemble the Dessert Bowls

1. Turn off the slow cooker and let the chocolate-cherry base cool for 10-15 minutes to set slightly, making it easier to scoop.

2. Scoop the warm base into 8-10 bowls or dessert cups (about ½ cup per serving). Spoon 1-2 tbsp cherry pie filling over each portion, spreading gently.

3. Add a dollop or piped swirl of whipped topping (about 2 tbsp per serving). Sprinkle with 1-2 tbsp Oreo crumble for crunch.

4. Garnish with chocolate shavings for an elegant touch.

   • Tip: Serve the base warm for a gooey texture or chilled for a denser consistency. Layer toppings artfully for a bakery-style presentation. Use clear cups to showcase layers.

Step 6: Serve

1. Serve the Black Forest dessert bowls warm or at room temperature, garnished with extra chocolate shavings, a drizzle of chocolate syrup, or a fresh cherry for flair.

2. Pair with a scoop of vanilla ice cream, a side of chocolate cookies, or fresh raspberries for a complete dessert experience. Serve with coffee, hot chocolate, or a dessert wine (like Port) for a festive touch.

   • Tip: Present bowls with visible cherry filling, creamy topping, and Oreo crumble for an Instagram-worthy look. Serve immediately for the best texture contrast. Offer extra cherry filling or crumble on the side for customization.