Unwrap the refrigerated All-Butter Pie Crust dough onto a lightly floured surface and roll out into a circle, about ¼-inch thickness. The dough should be roughly 13 inches in diameter.
Lightly fold the dough over in half and then in half again - to make the dough easier to move. Lift and place the dough in the pie plate with the center of the folded dough in the center of the dish, and unfold the dough to fit the pie plate.
Gently press the dough into the pie dish with some overhang all around. Trim the overhang to about 1½ inches.
Roll the edge under all around the pie to make a thick edge, and then crimp the edge all around. Lay a sheet of plastic wrap over the dough and put the dish into the fridge.
Prepare the cookie dough filling:
Preheat the oven to 350° F. Move the rack to the lower half of the oven, and have a baking sheet ready.
Beat the butter, granulated sugar and brown sugar for about 5 minutes in the bowl of a stand mixer until light and fluffy. Add in the eggs and vanilla and mix them together for another two minutes.
Add in the flour and baking powder mix until just combined. Stir in the chocolate chunks, Heath Bar toffee pieces, and chopped dried cherries.
Assemble and bake the pie:
Take the pie shell from the fridge. Spoon the cookie dough into the shell, gently spreading it edge to edge and smoothing the top.
Place the pie on the baking sheet, then put the sheet in the oven. Bake the pie for about 50 minutes, until the crust has browned and a tester inserted in the middle comes out clean. Place the pie on a wire rack to cool for at least 15 minutes.
Slices may be served while pie is warm or after it has cooled. Serve the slices with optional whipped cream and a sprinkle of chopped, toasted almonds.
For leftover pie, store it tightly wrapped at room temperature.
To toast the almonds:
Placed sliced or slivered almonds in a small, nonstick pan over medium heat. Toast the almonds for 2-4 minutes, stirring often, until they're fragrant. Let them cool.