2 (15 or 16 oz.) cans pitted tart cherries, drained and each cut in half
1/2 c. kirsch (cherry-flavor brandy)
1 pkg. chocolate cake mix for 2 layer cake
3 squares semi-sweet chocolate
2 c. heavy or whipping cream
1/2 c. confectioners' sugar
14 maraschino cherries, well drained

In medium bowl, combine tart cherries and 1/3 cup kirsch; set aside, stirring occasionally.

Preheat oven to 350 degrees. Prepare cake mix as label directs but pour batter into three 9-inch round cake pans. Stagger pans on two oven racks so no pan is directly above another. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool on racks 10 minutes; remove from pans; cool.

Meanwhile, with vegetable peeler, shave few curls from chocolate for garnish; grate remaining chocolate. With fork, prick top of each cake layer. Drain cherries well and slowly spoon the drained liquid from cherries over cake layers.

In small bowl with mixer at medium speed, beat cream, sugar and remaining kirsch until stiff. Place one cake layer on cake platter; spread with 1/4 whipped cream and top with half of cherries; repeat. Top with third layer.

Frost side of cake with half of remaining whipped cream. With hand, gently press grated chocolate into cream. Garnish top of cake with dollops of remaining cream; top each dollop with a maraschino cherry. Pile chocolate curls on center of cake. Keep refrigerated. Makes 14 servings.