Black Forest Delight

1 package (2-layer) devil’s food cake mix
1 cup boiling water
1 package (3-ounce) Jell-O cherry flavored gelatin
1/4 cup cold water
2/3 cup sour cream
2/3 cup powdered sugar
1 tub (8-ounce) Cool Whip whipped topping, thawed
1/3 cup drained maraschino cherries, divided
1 square semi-sweet chocolate

Prepare cake batter and bake as directed on package for 2 (8 or 9-inch) round layers. Loosen cakes from sides of pans with knife; cool in pans 15 minutes.

Add boiling water to gelatin mix; stir 2 minutes until dissolved. Stir in cold water. Pierce cake layers with large fork at 1/2-inch intervals. Pour half the gelatin over each cake layer.

Refrigerate 3 hours.

Mix sour cream and sugar in medium bowl; gently stir in Cool Whip. Dip bottom of 1 cake pan in warm water 10 seconds to loosen; invert cake onto plate. Carefully remove pan; spread cake with 1 cup Cool Whip mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake on plate. Remove remaining cake layer from pan; place on first cake layer. Frost top and sides with remaining Cool Whip.

Melt chocolate as directed on package; cool slightly. Drizzle over cake. Garnish with reserved cherries. Store in refrigerator.