Preheat oven to 350F. Bake chocolate cake mix according to directions on box. Allow to cool.
Cut each layer in half. (Pull fishing line tight through for a clean, even cut).
Stir chocolate with water over low heat until melted. Beat into cream cheese with mixer. Beat in sugar and vanilla. Blend 1/3 of cream cheese-chocolate mixture with 3-1/2 cups Cool Whip, reserve one cup for decorating. Fill layers and frost top and sides with remaining cream cheese-chocolate frosting. If desired, sprinkle with chopped candid cherries over frosting. Store cake in refrigerator. Cake freezes well.
Cajun Country -- New Iberia, Louisiana