2 (4 oz.) pkgs. Baker's German sweet chocolate
3 tbsp. water
2 (3 oz.) pkgs. cream cheese, softened
2 c. confectioners' sugar
1 tsp. vanilla
3 1/2 c. thawed Bird's Eye Cool Whip whipped topping
2 (9 inch) baked chocolate cake layers, cooled and split into 4 layers

Stir chocolate with water over low heat until melted. Beat into cream cheese with mixer. Beat in sugar and vanilla. Blend 1/3 with whipped topping. Reserve 1 cup for decorating and fill layers with remaining mixture. Frost top and sides with chocolate frosting (not combined with whipped topping). Decorate top with reserved topping and cherry halves. Sprinkle with chocolate sprinkles. Store cake in refrigerator.