Prepare cake batter and pour into greased & flour cake pans ( 2-9 inch) layer round pans. ) Bake as directed on package. Loosen cakes from sides of pans with knife; cool in pans for 15 mins.
Add boiling water to gelatin mix; Stir 2 mins until dissolved. Stir in cold water. Pierce cake with large fork at 1/2 inch intervals. Pour half of the gelatin over each cake layer while still in the pans. Refrigerate 3 hours.
Mix sour cream and sugar in medium bowl. Gently fold in cool whip.Dip bottom of i cake pan in warm water for 10 seconds to loosen; invert cake onto plate carefully remove pan. spread cake with 1 cup of cool whip mixture.
chop 1/2 of the cherries and sprinkle over cake that has the cool whip on it Remove remaining cake layer from pan; place on the first layer Frost top and sides with remaining cool whip
Drizzle chocolate over top of cake in pretty directions. Garnish with the reserved cherries. Store in refrigerator.
I drain my cherries on a paper towel while I am making the cake. You can also melt a square of semi-sweet chocolate bar instead of the chocolate fudge syrup. It's you choice!