20 maraschino cherries with stems, well drained, patted dry (I don't care for maraschino cherries, so I used bing cherries and pitted them before using them.)
First add 2/3 cups boiling water in small bowls to each of the Berry Blue Jello and Cherry Flavor Jello. Stir each for 2 min. until the mix is dissolved. Set aside.
Sprinkle unflavored Knox gelatine over 1/4 cup of the milk in a medium bowl. Let stand 5 min. Bring remaining milk to a boil in a sauce pan, once boiling remove from heat and then add the sugar and vanilla. Then add that mixture to the milk and gelatine mixture. Let cool for 10 min.
Set up 20 plastic shot glasses. Spray with non-stick cooking spray. Then scoop 2 tsp of the Berry Blue Jello into the bottom of each shot glass. Refrigerate for 15 minutes. You want the Jello to be set, but not firm. Next add the white mixture, 2 tsp in each shot glass. Refrigerate for 10 minutes. Insert a cherry into each glass, just enough so it sinks part way into the white mixture. Refrigerate 2 min. Then cover with 2 tsp of the Cherry Jello. Refrigerate for 2 hours or until firm.
Then just pop them out with a flat knife.