Make cake following box directions, but using whole eggs instead of egg whites.
Bake in (2) 9-inch cake pans.
While cakes cool, mix ricotta cheese, 1 cup powdered sugar, anise extract, and chocolate chips in separate bowl.
Spread ricotta mixture evenly between each layer, stack and frost with 2 cups heavy cream whipped with remaining 1/2 cup powdered sugar.
Garnish with diced cherries and chocolate chips.