Pastry:
Preheat oven to 400 degrees.
In a saucepan, bring water and butter to a boil.
Remove from heat and add salt, flour, cocoa and sugar.
With a woodenspoon, stir vigorously until mixture forms a ball and leaves the side of pan.
Cool slightly.
Add eggs one at a time to flour mixture, beating well after each one.
Beat mixture until smooth.
Using a pastry tube without a tip or using a tablespoon, make mounds about 4 inches long by 1 1/2 inches wide on a lightly greased baking sheet.
Bake 35-40 minutes and pastry is golden brown.
Make a slit in the side of each shell and bake for 5 minutes more.
Remove from oven and allow to cool.

Filling:
Combine ingredients and mix well.
Allow to chill until set.
Split eclairs and remove any soft dough inside.
Fill each eclair with the cream filling.
Spoon cherry pie filling over the cream filling and replace pastry top.

Chocolate Glaze:
Melt chocolate and butter in a saucepan over low heat.
Stir in sugar and milk until smooth.
Frost top of eclairs.