Drain the cherry juice into a bowl or measuring cup. Place the cherries on a cutting board and chop very finely.
In a medium-sized bowl, add the cake mix, chopped cherries, melted butter, eggs, vanilla, water and a half cup cherry juice. Mix together with a whisk or an electric mixer. Do not over mix, some lumps are ok.
Spray a 9x13 pan with non-stick spray. Add the batter and smooth into an even layer.
Bake for about 25 minutes or until a toothpick comes out clean when stuck in the center of the cake.
Let the cake cool on a cooling rack
In a medium-sized bowl add the butter, powdered sugar, and a tablespoon of cherry juice. Start blending together with an electric mixer. Add the milk slowly, you may not need it all.
Spread the frosting onto the cooled cake evenly. Top with cherries if desired.
This cake can be made into a round layered cake. Follow the box directions for timing. Nutritional Values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/15 of the recipe.