2 (4 oz.) pkg. Baker's german sweet chocolate
3 tbsp. water
2 (3 oz.) pkg. cream cheese, softened
2 c. confectioners sugar (powdered)
1 tsp. vanilla
3 1/2 c. thawed Cool Whip
2 baked 9" chocolate cake layers, cooled and split in 4 layers

Stir chocolate with water over low heat until melted. Beat in softened cream cheese with mixer. Beat in sugar and vanilla. Blend 1/3 of this mixture with Cool Whip. You may reserve 1 cup of this Cool Whip mixture for decorating, if desired. Use the rest to fill layers between cakes (3). Frost top and sides with reserved topping mixture, sprinkles, and cherries, if desired. Store cake in refrigerator.