Preheat oven to 350 degrees. Grease and flour two 8" round pans. Drain and chop cherries, reserve one for garnish. Set aside.
In large bowl, mix well cake mix, oil, water, and eggs. Pour into prepared pans and bake for 30-35 minutes. Remove from oven and cool for 10 minutes, then pierce all over with large fork. Do not remove from pans.
Mix cherry jello with boiling water, stir until completely dissolved. Pour jello evenly over cakes, and refrigerate for 30 minutes.
In large bowl, mix sour cream with Cool-Whip. Add almond extract and mix, then blend in powdered sugar.
Dip cake pans in warm water up to rim to loosen, then invert cake layer onto serving plate. Frost first layer, then cover top of this layer with chopped cherries. Place second layer and frost entire cake. Garnish top with single cherry.
In small plastic or glass bowl, mix chocolate chips and Crisco, heat until melted. Pour into sandwich bag and clip very small corner, drizzle chocolate over entire cake. Store in refrigerator.