Preheat the oven to 350˚F.
Place the amaretto cookies and cocoa in bowl of a food processor. Pulse until the crackers are broken down into fine crumbs. Transfer to a medium sized bowl.
Add melted butter to the cookie mixture and use a spoon to mix until everything comes together.
Press the amaretto mixture into a 9-inch removable bottom tart pan, pressing onto the sides and the bottom. Use a straight sided measuring cup to help you pack in the crust tightly. Place the tart pan on a baking sheet.
Place the baking sheet on the middle shelf in the oven and bake for 10 minutes. Remove from the oven and let it cool completely.
In a double boiler, add the chocolate chips and heavy cream and stir until melted. Whisk the mixture until it becomes smooth.
Pour the chocolate filling into the cooled crust. Place in the fridge for 2 hours for the filling to set.
When ready to serve, top the tart with chocolate crunchy pearls and cut into 8 even slices.