1-First Step: Prepare the mise en place. Bake the brownie mix as directed, cool completely, and cut into 1-inch cubes. This takes about 30 minutes if starting from scratch, but use store-bought for speed. Set aside cherry pie filling and thaw whipped topping.

2-Second Step: Make the chocolate pudding layer. In a large bowl, whisk both packages of instant chocolate pudding mix with 4 cups cold milk for 2 minutes until thickened. Let it sit for 5 minutes to set. For vegan adaptations, use plant milk here.

3-Third Step: Assemble the first layer in a large glass trifle bowl (4-quart size). Spread half the brownie cubes evenly on the bottom. Drizzle with half the cherry liqueur if using. Spoon half the cherry pie filling over brownies. Add half the prepared pudding on top, smoothing with a spatula.

4-Fourth Step: Repeat the layers. Add remaining brownie cubes, drizzle liqueur, spread remaining cherry pie filling, and top with the rest of the pudding. For gluten-free versions, confirm all components are suitable now.

5-Fifth Step: Add the whipped topping and garnish. Dollop all 4 cups of thawed whipped topping over the top layer, spreading gently to the edges. Sprinkle chocolate shavings generously. For low-calorie tweaks, use light topping.

6-Final Step: Chill and serve. Cover and refrigerate for at least 4 hours or overnight for flavors to meld. Serve chilled with a large spoon. This chocolate cherry dessert trifle holds well for potlucks.