Heat oven to 350°F. Spread half of the melted chocolate on bottom of each crust. Top each evenly with pecans.
In a large mixing bowl, beat the cream cheese, butter and eggs until smooth.
In a separate bowl, whisk sugar, cocoa powder, flour and salt. On low speed, beat into egg mixture. Slowly beat in milk. Add brandy; beat on medium-high 5 minutes.
Carefully divide mixture in half (2-1/2 cups each). Pour into each pie shell. Bake at 350°F for 35 minutes or until center is set. Remove from oven; cool completely on a wire rack. Garnish with whipped cream and chocolate curls.