I was feeling lazy so I used Duncan Heinz Dark Chocolate Fudge cake, and it was very tasty. I used another reviewer's suggestion and brushed the layers with the sugar/cherry juice/kirsch mixture. The cake was already pretty moist, so while that tasted good, it needs to be used sparingly on a cake mix cake. I also stabilized the whipped cream by adding unflavored gelatin (directions below) since I was taking it to a party and I needed the whipped cream to hold up and not get droopy. Everyone loved it. Next time I will reduce the sugar a little and use the dark sweet cherries instead to see if I like that better! (To stabilize 2 cups of whipping cream, dissolve 1 tsp. unflavored gelatin in 2 Tbsp. cold water and let sit 5 minutes. Heat over simmering water just until gelatin dissolves; cool slightly. In bowl whip cream and confectioner's sugar just to soft peaks. Add dissolved gelatin and whip just a little more until stiffer peaks form. This will help the whipped cream hold its shape for a day or two, and it doesn't make it rubbery.)
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