Melt Candy Melts following package instructions. Pour into 1/2 the Sports Ball Pan. Place pan on metal baking stand in refrigerate; chill until at least 1/4 in. candy has hardened around the top edge, about 20 minutes. Pour off melted (liquid) candy remaining in pan; remove hardened candy from pan. With warm, sharp knife, smooth top edge of candy “bowl”.
Melt 1 package Candy Melts with 2 tablespoons vegetable shortening; pour into mini loaf pan. Refrigerate until firm, at least 30 minutes. Remove from pan and allow to come to room temperature. Using a vegetable peeler or cheese plane, pull blade across surface of chocolate, creating curls. Set curls aside.
Prepare cake mix following package instructions in two 8 in. round baking pans. Cool cake layers completely. Prepare whipped icing mix following package instructions. Place one cooled cake layer on foil-wrapped cake circle. Spread icing over layer; add 1 cup well-drained cherries. Top with remaining cake layer. Spatula ice cake; gently press chocolate curls onto sides of cake. Add a tip 1M swirl top border. Place chocolate bowl on cake top. Fill with additional whipped icing. Add remaining cherries to bowl and cake top.