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1
Pour the dark rum and water into a medium saucepan and sprinkle the gelatin evenly over the surface.
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2
Let stand undisturbed until the gelatin softens, about 3 minutes.
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3
Add the sugar and whisk to combine.
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4
Place the pan over low heat and whisk constantly, scraping down the sides of the pan with a rubber spatula as needed, until the gelatin and sugar dissolve and the mixture no longer feels grainy when rubbed between your fingers, about 3 minutes.
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5
(Do not let the mixture simmer, or the gelatin will not set properly.)
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6
Pour the mixture into a 9-by-9-inch metal baking pan and sprinkle the cherries evenly over it (they will sink).
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7
Gently shake the pan to distribute the cherries into a flat layer, making sure none are sitting above the surface of the rum-gelatin mixture.
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8
Refrigerate uncovered until set, at least 30 minutes.
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9
Pour the white rum into a large saucepan and sprinkle the gelatin evenly over the surface.
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10
Let stand undisturbed until the gelatin softens, about 3 minutes.
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11
Add the remaining ingredients and whisk to combine.
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12
Place the pan over low heat and whisk constantly, scraping down the sides with a rubber spatula as needed, until the gelatin and sugar dissolve and the mixture no longer feels grainy when rubbed between your fingers, about 5 to 7 minutes.
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13
(Do not let the mixture simmer or the gelatin wont set properly.)
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14
Remove from the heat.
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15
Remove the dish with the dark rum layer from the refrigerator.
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16
Pour the white rum mixture over the dark rum layer.
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17
Return the pan to the refrigerator uncovered until the white rum layer is set, at least 2 hours.
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18
When ready to serve, run a knife between the jelly block and the edges of the pan.
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19
Being careful not to get any water inside, dip the pan into a sink full of hot tap water, submerging it about halfway up the sides for about 10 seconds.
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20
Remove the pan from the water and tilt it: The jelly block should slide away from the edges.
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21
If it doesnt, return the pan to the hot water for another 5 seconds.
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22
Invert the jelly block onto a cutting board.
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23
Using a long slicing or serrated knife, press straight down through the jelly block (do not drag the knife through) and cut it into 54 (1-1/2-by-1-inch) pieces.
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24
Serve immediately.
