Step 1: Pour 1 cup milk or cream in a medium sized sauce pan. Sprinkle 2 envelopes Knox gelatin on top and let it sit for one minute. Whisk until combined and turn on medium heat. Add 4 tablespoons sugar and whisk until combined. Bring to a light simmer. Add 1 cup cold vodka.

Pour into a lightly greased 9x13 pan. Refrigerate for at least 30 minutes or until firm but still a little sticky (I needed to keep it in the fridge for 45 minutes to reach proper firmness).

Step 2: Pour 1 box lemon jello and 1 cup water in a medium sized sauce pan. Sprinkle 1 envelope Knox gelatin on top and let it sit for one minute. Whisk until combined and turn on medium heat. Bring to a light simmer. Add 1 drop of red food coloring (no more than that, one drop makes the perfect color, two drops makes it orange and we don't want that) Add 1 cup cold vodka or alcohol of choice. Allow to cool before next step!

Pour on top of the White layer and refrigerate for at least 30 minutes or until firm but still a little sticky (again, I needed to keep it in fridge for 45 minutes).

Step 3: Slice 12-15 cherries with stems in half so the stem is on top. This way they will sit flat in the jello shot.

Step 4: Pour 1 box black cherry jello (black cherry is the perfect dark red/burgundy color) and 1 cup water in a medium sized sauce pan. Sprinkle 1 envelope Knox gelatin on top and let it sit for one minute. Whisk until combined and turn on medium heat. Bring to a light simmer. Add 1 cup cold vodka. Let it cool before next step.

Step 5: Pour on top of the yellow layer. Place cherries into the black cherry jello layer in rows of 5 or as many as you can fit for the shape you want to cut out. Refrigerate for at least one hour or until firm.

Step 6: Using a mini cookie cutter or fondant cutter or knife cut out your shots around the cherries. Cut out additional shots (they just won't have cherries) with the left over jello.

It's easiest to cut out strips of jello (vertically down the pan) and lift them out before cutting your shots. Make sure to lift out each strip in one piece. Place them on a cutting board and make uniform bites.