1 (18.25 ounce) box Pillsbury Plus dark chocolate cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Filling and Frosting
1 pint (2 cup ) whipping cream
1/2 cup confectioners' sugar
3 to 5 tablespoons Swiss chocolate almond liqueur
1 (21 ounce) can prepared cherry fruit filling
2 tablespoons sliced or slivered almonds
4 to 6 tablespoons liqueur for frosting

Preheat oven to 350 degrees F. Grease and flour two 8- or 9-inch round cake pans.

In large bowl combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour onto prepared pans. Bake for 30 to 35 minutes or until wooden pick comes out clean. Cool cake in pans 15 minutes. Invert onto cooling racks to cool completely.

In medium bowl beat whipping cream at highest speed until slightly thickened. Add confectioners' sugar gradually. Continue beating until stiff peaks form. Fold in liqueur.

In small bowl combine cherry fruit filling and liqueur.

Place one cake layer on serving plate. Spread 1 cup filling to within 1 inch of edge. Place 2nd cake layer on top of filling. Frost top and sides with sweetened whipping cream. Spoon remaining filling in center of top cake layer. Garnish with almonds. Chill.

Serves 12.