1-First Step: Prep and mise en place. Spray a small baking dish (about 5×5 to 6×6 inches) with nonstick cooking spray. Measure and chill your vodka in the fridge so it stays cold when added to the gelatin mixes. If you are making a non-alcoholic batch, chill lemon-lime soda or water instead. Line up your 2-ounce shot cups on a tray so the final pour is easy and steady.

2-Second Step: Make the red hearts. Whisk 3 ounces cherry jello with 1 cup boiling water until completely dissolved. Stir in 1/4 cup cold water and 1/4 cup chilled vodka (or the non-alcoholic substitute). Pour the red jello into the prepared baking dish to about 1 inch deep. Refrigerate until fully set, about 2 to 3 hours.

3-Third Step: Cut the heart centers. When the red layer is firm, loosen the edges with a small knife and invert the dish onto a cutting board. Use a heart-shaped cutter to stamp out hearts sized to fit your shot cups. Return the hearts to the fridge to keep them firm while you prepare the green layer.

4-Fourth Step: Prepare the green layer. Whisk 3.94 ounces green apple jello with 1 1/2 cups boiling water until dissolved. Add 3/4 cup cold water and 3/4 cup chilled vodka (or the non-alcoholic substitute). Let this mixture cool to room temperature without letting it set. Cooling helps keep the red hearts from melting or shifting when you pour.

5-Fifth Step: Assemble shots. Arrange your 2-ounce shot glasses on a tray. Place one red jello heart into each shot cup, centering it gently. Carefully and slowly pour the cooled green jello around each heart, taking care not to pour directly onto the hearts. Fill only to the heart’s top edge for a clean layered look. This step takes patience but yields the best results.

6-Final Step: Chill and serve. Refrigerate the assembled shots for at least 3 hours until fully firm. Keep them chilled until serving. If using plastic condiment cups with lids, store stacked in the fridge for easy transport and neat presentation. Serve chilled and enjoy.