1 chocolate cake mix
1 can cherry pie filling
1 c. Peter Herring or Cherry Suisse liqueur
1 (3 oz.) pkg. cream cheese
1 vanilla frosting mix
5 Hershey kisses, grated

Prepare chocolate cake according to directions on box. Bake in 2 (8 or 9 inch) round cake pans. Cool cake on racks for 10 minutes and invert cooled cake onto racks from cake pans. Brush 1/2 cup liqueur onto each cake. Let cake sit for 5 to 6 minutes. Place one cake layer on plate and spread 2/3 of the pie filling over the layer.

Mix vanilla frosting mix with pack of cream cheese and 1 tablespoon hot water. Blend until creamy. Place remaining layer over top of pie filling. Ice sides of cake with frosting and then the top. Place remaining pie filling in center of cake and sprinkle entire top of cake with grated chocolate. Refrigerate before serving.