Prepare cake mix according to package directions; cut into 1/2-inch slices. Line bottom of 2-quart bowl of trifle dish with half of cake slices; sprinkle with 2 to 4 tbsp. rum. Spoon half of cherry pie filling over cake; top with half of chocolate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add confectioners’ sugar, beating until soft peaks form. Spread over custard; garnish with almonds. For the chocolate custard: Combine first 3 ingredients in top of double boiler and combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick and cool.