1Prepare 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.
2Add 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.
3Mix 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.
4chop 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
5Drizzle chocolate over top of cake in pretty directions. Garnish with the reserved cherries. Store in refrigerator.
6I 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!