1 pkg. fudge cake mix
3 oz. pkg. cherry gelatin
3/4 c. boiling water
6 oz. pkg. semi-sweet chocolate chips
1/4 c. cold water
1/4 c. plus 3 tbsp. Kirsch liquor
4 1/2 oz. pkg. instant chocolate pudding mix
2 (3 oz.) pkg. Dream Whip
1 1/4 c. cold milk
21 oz. can cherry pie filling

Prepare cake mix according to package directions, mixing in chocolate chips just before pouring into cake pans. Bake in two 9-inch round layer cake pans. Let stand 5 minutes. Remove cake layers from pans; place on separate plates, flat sides up.

Meanwhile, dissolve gelatin in the 3/4 cup boiling water; stir in the cold water and Kirsch. With tines of fork, prick holes in tops of cake layers; spoon warm gelatin mixture slowly over warm cake so it is absorbed. Cover and chill at least 2 hours.

In mixing bowl, combine pudding mix, topping mix (Dream Whip), and milk. Beat at medium speed until stiff, about 2-3 minutes. Using about 1 cup pudding mixture, make a ring 1/2 inch high and 1 inch wide around bottom of cake layer.

Fill center of ring with about 1/2 can cherry pie filling. Use spatulas to carefully lift second layer and place flat side down on top of cherry filling. Frost top with remaining pudding. Garnish with chocolate curls and place a cherry in the center. Serves 16.