1. Preheat oven 350 F.  Line a 9 x14 baking sheet with parchment.  Spray with cooking spray.
2. In large mixing bowl, add mixes and next 4 ingredients.  Blend to mix about 30 seconds, beat at medium speed for 2 minutes.  Pour batter into baking sheet, smooth top with flat edge spatula to level.
3. Bake for 20-25 minutes.  Remove from oven and loosen edges of cake from pan,  Let cake cool.
4. Place cake in freezer to firm.  Cut cake into 2 x 2 inch squares using a square cookie cutter or cardboard pattern. You will have 28 squares.  Cut each cake square in half horizontally.  Place one cake in each mold brush with melted cherry jam.  Prepare Chocolate Whipped Cream, then see how to assemble.
5. Chocolate Whipped Cream filling; place cocoa and confectioner’s sugar in mixing bowl with whisk attachment.  Blend the cocoa and sugar, then add cold whipping cream Beat at high speed until stiff peaks are formed.  Place whipped cream in a pastry bag with round wide tip or clipped zip-lock bag.  Set aside.

To assemble:   Cut each frozen square cake in half horizontally.  Place one cake in each mold, brush with melted cherry jam.  Pipe chocolate whipped cream thinly on top of cake. Repeat with another cake layer, jam, whipped cream.  Layering three times. Place in freezer several hours to set.  Remove cakes from mold.  Before pouring ganache over cakes. 

Chocolate Ganache Instructions:   Heat 2/3 cup whipping cream in microwave safe bowl for 50 seconds.  Cream will be very warm but not boiling.   In a small bowl with morsels, add cream. Stir mixture until smooth and shiny.

Place cakes on wire rack on top of parchment lined baking sheet.  Pour melted and smooth ganache over the cakes covering entire surface. Garnish with whipped cream and long stem cherry.  Serve immediately or keep refrigerated up to 3 days.