2.   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 Tbsp cherry syrup and cool. Brush syrup on top of cake layers; let stand for 5 min. 

3.   Beat whipping cream at medium speed until foamy. Gradually add the powdered sugar, beating until soft peaks form.

4.   Slowly add 1/4 cup cherry syrup -gradually, while beating. Spread on 1st cake layer, sprinkling with 1/3 of chopped cherries and 1/4 c. chocolate morsels. divide 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. Store in fridge.