Place the oven rack in the center of the oven and preheat it to 3S0°F.
Spray a 9 x 13-inch baking pan with nonstick spray.
Combine the cake mix, eggs, oil, half of the cherry pie filling, the Chambord, and 3 tablespoons of the cocoa in a mixing bowl.
With an electric mixer, beat on low speed until blended.
Do not add the water called for on the cake box mix.
Increase the speed to medium and beat 2 minutes.
Fold in the remaining pie filling.
Pour the batter into the prepared pan and spread evenly.
Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan 15 minutes and invert onto a cutting board or sheet of foil.
Cool completely.The cake may be wrapped in foil and refrigerated up to 2 days or frozen.
Defrost, covered, at room temperature.
Cut the cake into a dreidel shape.
Using 2 spatulas, remove the cake to a large platter, Cut the scraps of the cake to make a "Chai"
Combine the margarine and chocolate in a large microwave-safe bowl.
Microwave uncovered on high (100%) until melted, about 1 minute.
Stir in the remaining 2 tablespoons cocoa, the corn syrup, confectioners' sugar, and 3 tablespoons of the hot water.
Stir until smooth.
Add enough additional water to make a spreading consistency.
Use immediately.
Frost the top and sides of the cake with about one-fourth of the frosting.
Using the chocolate decorating icing, pipe a border around the bottom edge of the cake.
Frost the top and sides of the Chai with the remaining frosting and sprinkle with multicolored sprinkles or chocolate jimmies.
Using a spatula, place the Chai on top of the cake.
The frosted cake may be held, uncovered, at room temperature overnight.