1 (20 oz.) can pineapple slices
2 3/4 c. water
1 (6 oz.) pkg. lemon Jello
10 Maraschino cherries
2 1/4 c. pineapple juice
1 (6 oz.) pkg. strawberry Jello
1 (16 oz.) can whole cranberry sauce

Drain pineapple, save juice (3/4 cup). Heat with 2 3/4 cup water to boil. Stir in lemon gelatin until dissolved. Chill until slightly thickened. Spoon 1 cup into shallow 2-quart mold. Arrange pineapple slices on top. Insert a Maraschino cherry in center of each pineapple. Pour remaining lemon Jello over. Chill until almost set. Meanwhile, heat 2 1/4 cup pineapple juice to boil. Stir in strawberry gelatin until dissolved. Chill until slightly thickened. Stir in cranberry sauce. Spoon over lemon gelatin. Chill overnight until firm.