In a medium mixing bowl combine cherry jell-o, and ¾ cups boiling water. Stir to dissolve.
Stir in crushed pineapple with all of its juice and the cranberry-raspberry sauce. Pour into a decorative bowl. Allow to set.
When firm, spread on 8oz of sour cream.
Combine raspberry jell-o, ¾ cup boiling water. Stir to dissolve. Add frozen raspberries and cherries. Pour into pan for top layer. Allow to set.
If desired garnish with fresh raspberries, cranberries, or sour cream. Serve fully chilled and set up.