A crisp-chewy, rich chocolate crust made with cocoa is filled with Vin Santo-inflected orange jelly in this sweet-meets-tart dessert that's as pleasing to the palette as the eye. Have a slice, topped with powdered sugar, along with hot chocolate or a cup of bergamot-scented Earl Grey tea. Store leftovers covered in the refrigerator for up to a week. Bring the pie to room temperature before serving it.