Preheat oven to 325°F. In large bowl, combine both packages of Classy Chocolate Pound Cake Mix with water and butter. Do not over mix, batter will be lumpy. Divide among 2 (9-inch round) greased cake pans.
Bake 50 minutes or until cake begins to pull away from sides of pan and center is set. While still warm, brush the top of each cake with 1½ tablespoons Mulled Wine Mixer. Cool 15 minutes in pans; remove from pans onto baking rack and allow to cool completely.
In large bowl, combine whipping cream, ½ cup powdered sugar and vanilla. Using electric mixer on high speed, whip until stiff peaks form; set aside. In another large bowl, combine cream cheese and English Toffee Cheese Ball Mix packet 1. Using electric mixer on medium speed, mix until smooth; gradually add in remaining 4 cups of powdered sugar until smooth. Fold in whipped cream mixture.
Place 1 cake on a serving platter. Spread with half the cream cheese filling; top with half the cherry pie filling.
Place second cake over the cherries; spread with remaining filling (pipe a decorative edge with filling, if desired) and top with remaining cherry pie filling. Sprinkle contents of English Toffee Cheese Ball Mix packet 2 over the top.
Makes 12 servings.
If piping a decorative border on top of the cake, you might wish to mix in additional powdered sugar to stiffen the cream cheese filling to piping consistency.
Stud the outside of the filling between the layers with maraschino cherries for a pop of color.