1. COMBINE the PHILLY and chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from heat and allow to cool.
2. COMBINE the reserved juice and extra sugar in a small saucepan and bring to the boil, stirring until the sugar has dissolved. Boil for 5 minutes or until syrupy. Cool completely.
3. BEAT the egg white until soft peaks form; gradually beat in the extra sugar until dissolved to make a light meringue, then gently fold through the chocolate mixture.
4. ARRANGE layers of cherries and OREO alternately with chocolate mousse in 6 serving glasses. Finish each glass with an OREO, some cherries and a drizzle of syrup. Refrigerate until required.