In a small saucepan, combine sugar, cornstarch & salt. Add juice/water mixture & stir to combine.
Bring to a boil over medium-high heat, stirring frequently. Simmer until thickened, about 2 minutes them immediately remove from heat.
Gradually fold in the cherries. cool to room temperature, stirring occasionally.
Assembly /Baking
Roll out puff pastry & slice into (4) 3-inch wide strips.
Using a slotted spoon, remove cherries from sauce. Place cherries tightly next to each other in a line down the center of each pastry strip. Pinch the edges together to seal the cherries inside.
Preheat oven to 375 F.
Line an 8-inch pie pan with parchment paper. Wind the pieces of dough around one another, spiraling until you have a circular cake.
Bake ‘cake’ for about 25 minutes or until cake is golden brown. Remove cake from baking pan to cool on a wire rack.
Serving
Whip package of whip topping as directed on package. When cake has cooled, swirl topping over it then drizzle with cherry sauce. Slice & serve.