1. Pre-heat oven to 350 degrees. Spray two 8' round cake pans with non-stick cooking spray. 2. In mixer bowl, combine cake mix, egg whites, water & oil. Mix on low for 30 seconds, then on medium for 2 minutes. Pour evenly into prepared pans & bake at 350 degrees for 27-32 minutes or til toothpick inserted in center comes out clean. Cool in pans on wire rack. 3. Meanwhile, in small bowl or liquid measuring cup, combine hot coffee & Splenda. Set aside to dissolve. 4. Slice 2 cups of cherries in half, removing & discarding pit, then chop into 1/2 inch pieces. Set aside. 5. In mixer bowl, beat together mascarpone cheese & powdered sugar. Add almond extract & coffee mixture, mixing well. Fold in whipped topping. 6. In large glass trifle bowl (or other deep-sided dish), crumble one cake layer into bite-sized pieces & spread over the bottom of the bowl. 7. Gently spread half of the mascarpone mixture on top of the cake. 8. Sprinkle half of the chopped cherries on top of the mascarpone & top with all of the grated chocolate. 9. Crumble second cake layer over everything & gently spread the rest of the mascarpone mixture on top. Refrigerate for 2 hours. 10. Slice all but 2 cherries in half, remove & discard pits. Arrange the sliced cherries, cut side down, in a circular pattern around the outside edge of the mascarpone. Put the two whole cherries in center of bowl. Serve & enjoy! ---------------------------------------------------------------------------
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