Remove foil lid from cake package. Do not remove cake from pan. Pierce cake with skewer at 1/2 inch intervals,poking skewer through cake to bottom of pan.
Add boiling water to gelatin mix in small bowl stir 2 minutes until completely dissolved. Stir in cold water pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semisweet chocolate - see tip below.
Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup cool whip cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining cool whip. Garnish with remaining cherries and chocolate curls,
HOW TO MAKE CHOCOLATE CURLS:
Microwave chocolate on HIGH a few seconds to warm slightly. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls. Place on waxed paper-covered plate. Refrigerate until ready to use.
Recipe formatted with the Cook'n Cooking Software from DVO Enterprises.