In a 9x13 pan, spray or grease the bottom and sides with butter or cooking spray. Cut a French bread loaf (preferably dried french bread) into one inch cubes. Place the pieces of bread onto the bottom of the baking dish. In a bowl, combine the cocoa powder, vanilla, sugar, milk, eggs and salt together. Whisk until smooth. Stir in the dried cherries and pie filling into the milk mixture. Pour the milk mixture over the dried bread. Sprinkle the chocolate chips (I liked the mini chips rather than the regular sized chips) over the top of the bread. Cover with foil and bake the bread pudding at 350 for 55-65 minutes, or until the bread pudding is soft in the center, but not wet and soggy. If you like a crispier topping, remove the foil for the last 5-10 minutes of baking to get it a little crispy on top. Serve with extra pie filling and vanilla ice cream on top. You can also add caramel if you want to be really over the top ;)