3 (9-inch) chocolate cake layers, baked and cooled
2 (20 oz.) cans tart pitted cherries (undrained)
1 c. granulated sugar
1/4 c. cornstarch
1-1/2 tsp. vanilla extract

Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir. Beat together 3 cups cold whipping cream and 1/3 cup confectioners sugar in large bowl with electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups for decorative piping.

Place one cake layer on plate. Spread with 1 cup whipped cream; top with cherry topping. Place second layer and top with whipped cream and cherry topping; top with third cake layer, then frost sides with whipped cream. Spoon reserved whipped cream into pastry bag fitted with star top; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake. Gently pat chocolate sprinkles on sides of cake.