1 (3 oz.) pkg. cherry gelatin
3/4 c. boiling water
1 tsp. almond extract or 3 tsp. cherry liqueur
1 (4 1/3 oz.) instant chocolate pudding
1 (2.8 oz.) box dry whipped topping mix
1 1/4 to 1 1/2 c. cold milk
1 (21 oz.) can cherry pie filling
1/2 c. cold water

Prepare cake according to package directions and bake in 2 (9-inch) pans. Remove from pans; place on separate plates lined with waxed paper. Dissolve gelatin in boiling water. Stir in cold water and extract or liqueur. Prick holes in cake with fork and pan gelatin over each layer. Cover and chill layers for 2 hours.

In a mixer bowl, combine pudding, dry topping mix and milk. Beat for 2 or 3 minutes or until smooth. Use 1 cup of mixture and make a ring 1/2 inch high and 1 inch wide around each layer. Fill center with pie filling. Put layers together and frost sides with remaining pudding mixture. Garnish with chocolate curls. Keep refrigerated.