1 pkg. (10 oz.) frozen raspberries, thawed
1/2 c. currant jelly
2 c. water
2 (3 oz.) pkgs. red raspberry Jello
1/2 c. sherry
1/4 c. lemon juice
1 (#1 size) can pitted dark cherries, drained
1 tsp. unflavored gelatin

Drain raspberries, reserving syrup. Combine jelly with 1/2 cup of water. Heat and stir until jelly melts. Add remaining 1 1/2 cups water and gelatin. Heat until gelatin dissolves. Remove from heat; add sherry, lemon juice and reserved raspberry syrup. Chill until partially set. Fold remaining raspberries and the cherries into the Jello. Pour into a 6 cup mold or 9 inch square baking dish. Chill until firm - 6 hours or overnight. Serve with mayonnaise.