Dissolve jello in pineapple juice; making up the difference of 1 3/4 cup with water. When slightly jelled, add pineapple, marshmallows and cherries. Whip cream, then combine the jello and cream. Fold together carefully. Grease an angel food pan. Line bottom of pan with small pieces of cake. Add some filling. Repeat this until it reaches top of pan; ending with filling. Refrigerate over night. Remove from pan and frost with whipped cream.