1 (12 ounce) package raspberry jelly-roll biscuit mix
1 (8 ounce) package raspberry cake mix
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen orange juice concentrate
1 (8 ounce) jar maraschino cherries
6 raspberries
4 tablespoons raspberry preserves
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch baking pans.
In a large bowl, stir together the jellyrolls, raspberry cake mix, cream cheese and peach jam. Make a well in the center and pour in the maraschino cherries and raspberry preserves.
Bake in the preheated oven for 35 minutes. Top with whipped cream or raspberry preserves. Reduce heat to 350 degrees F (175 degrees C). Spoon raspberry preserves onto pastry for garnish.