In a large mixing bowl, pour one package of cherry gelatin and add 3/4 cup of boiling water. Stir vigorously for about 2 minutes until the gelatin completely dissolves and you achieve a clear liquid. Then, incorporate 1 cup of cold water, mixing gently. Refrigerate the mixture for roughly 1 hour, or until it becomes slightly thickened and starts to set.

Once the gelatin has partially set, gently fold in the well-drained dark sweet cherries using a spatula. This step infuses a delightful fruity texture into your Cherry Chiffon Gelatin, ensuring even distribution of cherries throughout. Be careful not to overmix.

Spray a 7-cup mold with a light coating of cooking spray to prevent sticking during unmolding. Carefully pour the cherry and cherry gelatin mixture into the prepared mold. Chill for about 1 hour, or until the mixture is firm enough to hold its shape.

In a separate bowl, dissolve the second package of cherry gelatin in the remaining 3/4 cup of boiling water, stirring until completely clear. Then add the remaining 1-1/4 cups of cold water. Let this mixture cool slightly before proceeding.

In a mixing bowl, gently fold in 2 cups of whipped topping into the cooled gelatin mixture. Once combined, place this mixture over the chilled first layer in the mold, smoothing the top evenly.

Return the filled mold to the refrigerator for an additional 4 hours, or until completely firm. Keep it covered to protect the texture.

To serve, carefully run a butter knife around the edges of the mold to loosen the gelatin. Invert the mold onto a serving platter and garnish with fresh cherries or a dollop of whipped cream.