In a bowl, mix the flour, cocoa powder, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until dough forms. Roll out and fit into a pie dish. Bake at 350°F (175°C) for 10-12 minutes. Let cool.

Filling Preparation

Prepare the Filling

In a saucepan, combine kinako, milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla. Fold in the cherries and pour the mixture into the cooled pie crust.

Meringue Preparation

Make the Meringue

In a clean bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread the meringue over the filling, sealing the edges.

Baking

Bake the Pie

Bake the pie at 350°F (175°C) for 10-15 minutes until the meringue is lightly browned. Allow to cool before serving.