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1. Preheat oven to 350°F. Grease and flour 17x12x1-inch jelly-roll pan.
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2. Prepare cake mix according to package directions. Pour into prepared pan.
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3. Bake 10 to 12 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 20 minutes.
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4. Meanwhile, prepare Frosting. Reserve 1-1/2 cups frosting for decorating cakes.
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5. Cut 15 circles from cake using 2-1/2-inch cookie cutter. Place unused cake in food processor; pulse several times until cake is crumbly. Set aside. Place 1 cake layer on plate. Top with cherry pie filling. Repeat twice to form three-layer cake. Repeat with remaining circles to form 5 cakes.
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6. Frost sides and top of cake. Pat reserved cake crumbs onto frosting on sides of cake. Spoon reserved frosting into pastry bag fitted with star decorating tip. Pipe around edge of cake. Spoon remaining cherries on top.
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Frosting
Beat together 3 cups cold whipping cream and 1/3 cup powdered sugar in chilled deep medium bowl with electric mixer at high speed until stiff peaks form. Makes about 3 cups.
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