In small mixing bowl beat the chocolate cake mix water and egg on medium speed for 3-4 minute. Pour into a greased 9 inch springfoam pan; place the pan on a baking sheet.
Bake at 350 degrees for 23-25 minutes or until cake springs back when lightly touched. Cool on wire rack.
In small mixing bowl beat the cream cheese and sugar until fluffy; fold in the whipped topping. Spread the cherry pie filling over cake; top with cream cheese mixture. Cover and refrigerate for 4 hours. Remove the sides of pan.