Heat oven to 425°F. Let 1 pie crust stand at room temperature 15 minutes to soften; unroll crust into 9-inch tart pan. Lightly press crust into fluted edge of pan. Run rolling pin across top of pan to cut off excess crust. Prick side and bottom of crust with fork. Bake 10 minutes. In 2-quart saucepan, heat dried cranberries, dried cherries and 3/4 cup amaretto over medium heat 5 minutes. Add blueberries and plums. Cook 15 minutes longer. Stir in cornstarch. Pour into partially baked crust.
Remove remaining pie crust from refrigerator. Chop cold crust into small pieces, adding almonds and sugar while chopping, to make crumbly topping. Sprinkle over filling. Bake 30 to 35 minutes. Cool 15 minutes.
Place baking chips in medium bowl; set aside. In 1-quart saucepan, heat cream over low heat. As soon as bubbles form around edge of pan, remove from heat; pour warm cream over baking chips in bowl. Stir until chips are melted and completely smooth. Stir in 2 tablespoons amaretto. Refrigerate 1 hour, stirring every 15 minutes. Stir sauce well before serving. Drizzle each serving with about 2 tablespoons amaretto sauce. Cover and refrigerate any remaining pie and sauce.