Jello cubes
1 package (3oz/85g) Cherry or Black Cherry Jello Gelatin
1 cup (240 ml) boiling water
1/2 cup (120 ml) cold water

Graham Crust
1 cup (100g) graham cracker crumbs
3 tablespoons unsalted butter, melted

Maraschino cherry filling
2 tablespoons plus 1/4 teaspoon plain powdered gelatin (about 2.5 envelopes)
1 cup (240 ml) maraschino cherry juice
1/4 cup (60 ml) cold water
1 1/2 cups (360 ml) heavy whipping cream, whipped to stiff peaks

Whipped cream topping
3/4 cup (180 ml) heavy whipping cream
2 tablespoons granulated sugar

Chocolate ribbon and décor
3 ounces semisweet chocolate
8-10 whole maraschino cherries with stems