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.