1 (10 oz.) frozen raspberries, drain WELL, reserve syrup
1/2 c. currant jelly
2 (3 oz.) raspberry Jello dissolved in 1 1/2 cup boiling water
1/2 c. sherry
1/4 c. lemon juice
1 lb. can PITTED sweet cherries, DRY

Heat 1/2 cup water and currant jelly slowly until melted. Add sherry and lemon juice and combine with raspberries and raspberry Jello. Then add also 3/4 scant cup of reserved raspberry syrup. Chill until partially thickened. Add sweet cherries and chill until set.