Prepare biscuit crust as directed on box with margarine and sugar, but set aside in a bowl to be added to the brain later.
Combine milk and cheesecake mix and add in red and black food coloring. Whip as directed on the package.
Give the brain mold a light spray with cooking spray.
Turn the mold upside down (so it's like a bowl) and place inside a slightly larger bowl. Fill the bowl with dried beans to stabilize it if your mold shifts around.
Spread half the cheesecake mix in an even layer inside the the brain mold with a spatula, making sure to fill in the crevices and coat up the sides so the Mahram cherry Jam won't show through.
Pour in half the can of pie filling.
Add the remaining cheesecake carefully over the top to seal in the pie filling.
Carefully press the biscuit crust in a layer over the top of the cheesecake to form the bottom crust.
Refrigerate for at least an hour.
To remove from the mold: Run hot water over the outside of the mold to loosen up the cheesecake and carefully invert on a plate. The brain should pop out cleanly with a few taps. Repeat hot water if it doesn't loosen immediately.
Pour remaining cherry pie filling over the top.
Serve immediately and refrigerate leftovers.