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drain cherries leaving 1/2 cup of juice. combine cherry juice, cherries, sugar, and cornstarch in saucepan. cook and stir over low heat until thickened add vanilla and stir. split each cake in half horizontally. crumble 1/2 layer and set aside. beat cold whipping cream and confectioners sugar with electric mixer until stiff peak forms. keep 1 1/2 cups whipped cream for decorative piping. place one layer on plate spread with 1 cup whipped cream. top with 3/4 cup cherry topping. top with second cake and do the same. then top with third cake. frost cake sides with remaining whipped cream. pat gently with cake crumbs. spoon remaining whipped cream where deemed necessary and spoon remainin cherry topping over cake.
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