2 cans (16 oz. each) pitted dark sweet cherries
2 (3-oz) pkg. cherry-flavored gelatin
1 envelope unflavored gelatin
2 c. boiling water
1/3 c. sugar
1/2 c. port or sweet red wine
1/4 c. lemon juice
1 (8-oz.) pkg. cream cheese, softened
1/2 c. pecans, chopped and toasted
Garnishes: whipped cream, fresh cranberries (optional)

Drain cherries, reserving 1 cup juice. Chop cherries. Stir together gelatins and 2 cups boiling water until completely dissolved. Stir in reserved cherry juice, sugar, port, and lemon juice. Stir in cherries. Lightly spray a 10-cup ring mold or Bundt cake pan with vegetable cooking spray, and pour half of gelatin mixture into mold. Chill 2 hours or until almost set. Stir together remaining gelatin mixture, cream cheese, and pecans, blending well. Pour over slightly set gelatin mixture in mold. Chill 6 hours or until firm. Garnish, if desired.