Place cherries, butter, sugar and extract in sauce pan.
Stir to combine and cook over medium heat until starts to bubble.
Mix water and cornstarch to form thin paste. Pore into cherries, stir to combine. This is to thicken.
Keep stirring gently until thickened. Remove from heat to cool.
Next preheat oven to 350. Prepare 2 9"'pans with spray. Mix cake mix together with the water, oil and eggs. Pour evenly into both pans.
Bake for 25-30 minutes. Remove from oven and cool 10 minutes in pan. Remove to rack to cool completely.
While cakes are cooling. Set cool whip out on counter to thaw.
Place 1 cake layer on plate.
Cover with cool whip.
Next make a layer of the cherries.
Repeat cake, cool whip and cherries. Then add dollop of cool whip in center on top layer. Top cool whip with the maraschino cherry. Sprinkle sliced almonds. Refrigerate to set.
Easy to make, looks pretty, tastes yum. Great to take to potluck.
