-chips Prepare cake according to package instructions, spooning batter into 3 greased and floured 8" cake pans. Bake at 350 for 20-25 min. or until wooden pick inserted in middle comes out clean. Cool in pans on wire racks for ten minutes. Remove from pans; cool completely on wire racks. Combine sugar and water in small saucepan. Bring to a boil, reduce heat, and simmer 5 min. Stir in 2 T. cherry liqueur and cool. Brush syrup on top of cake layers; let stand for 5 min. Beat whipping cream at medium speed until foamy. Gradually add the powdered sugar, beating until soft peaks form. Slowly add 1/4 c. cherry liqueur...gradually, while beating. Spread on 1st cake layer, sprinkling with 1/3 of chopped cherries and 1/4 c. chocolate morsels. Add second cake layer; repeat. Top with third cake layer and spread top and sides with remaining whipped cream mixture. Sprinkle with remaining cherries and chocolate morsels. I had a little whipped cream left over, so I piped a few rosettes on top, placing a whole maraschino cherry in each. Store in fridge. ----