|Bake cake according to package directions. When cake is cool, slice in half, or if you think you can manage it, cut into 3 layers using a long knife or a piece of string (wrap around the cake and tie). Separate the layers.
In a mixing bowl, whip the whipped cream on high speed until fluffy peaks are formed and it feels firm (DO NOT over beat or you will end up with butter!). Mix in powdered sugar. Set aside.
In another bowl, take half of the whipped cream and the cherry pie filling, mix together, and stir in about 2 T. of vodka (to taste).
Sprinkle remaining vodka over the cake layers. On the bottom layer, spread the cherry filling mixture, stack a layer of cake on top if making two layers, and repeat.
Fill a piping bag or pastry spritzer with some of the whipped cream and set aside. Use remaining whipped cream to cover the cake. Spritz little toppings of whipped cream around the top of the cake, outer edge to separate the slices. Place a cherry in each spritz, then put the chocolate curls around the top…leave one spritz in the middle of the cake as well with a cherry on top.