1 (4 pound) whole chicken
1 (4 ounce) can diced celery
1 (8 ounce) container HERSHEY'S KISSES Milk Chocolates, divided
1 (8 ounce) package cream cheese
3 tablespoons HERSHEY'S Cocoa Powder
4 tablespoons vegetable oil
1 (3 ounce) package instant vanilla pudding mix
1 (1 ounce) package HERSHEY'S Milk Chocolate Kisses
1 (8 ounce) package HERSHEY'S Milk Chocolate Peanut Butter Chips
Place chicken in a large glass dish or bowl and coat well with water. Mash several times until chicken is evenly browned. Transfer chicken into dish or bowl; cover and refrigerate overnight.
Put celery in 2 quarts of microwave-safe dish. Heat oven to 350 degrees F (175 degrees C).
Melt butter in medium skillet over medium heat. Stir in celery, chicken, celery mixture, cocoa and oil. Cook, stirring constantly, until chicken is deep brown. Remove chicken from oven and set aside.
Beat cream cheese and 2 tablespoons cocoa until light and fluffy. Beat cream cheese mixture into creamed mixture. Transfer cream cheese mixture to dish or bowl and add pudding and remaining cherries. If desired, garnish with chocolate and peanut butter chips. Cover and chill at least 2 hours (24 hours).
Remove chicken from oven, turn chicken, and let cool completely. Shape chilled chicken into individual pieces using aluminum foil. Place bird pieces onto warm plates and chill for at least 4 hours. Serve at room temperature.