Black Forest Stacked Whoopie Pies

1. Prepare the dense chocolate cakes using a box cake mix (e.g., HEB Texas Sheet Cake, which often calls for sour cream). 
2. Bake the cakes in a heart-shaped pan (like Wilton cakes heart pan) on a Traeger grill at 350°F (175°C) for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean. 
3. Once the cakes are cool, carefully split them in half. 
4. In a food processor, blend half a cup of cherry pie filling with 4 tablespoons of sour cherry liquor until combined. 
5. Slather this cherry mixture all over the cut sides of the cooled cake halves. 
6. Prepare the white cream cheese frosting by mixing 1 package of cream cheese with 1 teaspoon of vanilla extract, 3 cups of powdered sugar, and 4 tablespoons of butter until smooth and creamy. 
7. Pipe some of the cream cheese frosting onto one cut side of a cake half. 
8. Fill one side of the whoopie pie with additional cherry pie filling. 
9. Layer the other cut cake half on top to form the whoopie pie. 
10. Slather the outside of the assembled whoopie pies with more of the cream cheese frosting. 
11. Decorate the whoopie pies with shaved chocolate curls. 
12. Top with white chocolate hearts and other decorations as desired. Serve and enjoy!