Make the cherry layer first. In a large bowl, add the 3 ounce cherry jello mix. Pour in 1 cup boiling water and whisk until combined and the jello is dissolved.
Add 1/4 cup cold water and whisk until combined.
Add 1/4 cup grenadine and 1/2 cup white tequila and whisk until fully combined.
Fill (24) 2-ounce cups with the mixture a little under half of the way full. Cover with the lids and place into the fridge until set, about 2 hours.
Next, make the orange layer. In a large bowl, add the 3 ounce orange jello mix. Pour in 1 cup boiling water and whisk until combined and the jello is dissolved.
Add the 1/2 cup cold orange juice and 1/2 cup white tequila and whisk until fully combined.
Take a thermometer and test the liquid, it should be around 110°F. Let it sit at room temperature until it reaches this temperature, if it is hotter, it may melt the cherry layer.
Once at temperature, carefully add the orange jello layer on top of the cherry, and evenly distribute the jello mix among all of the cups.
Place the tops on and place in the fridge for 3 hours until set or overnight.
Garnish with maraschino cherries and orange slices to serve.
Notes
Use whatever tequila you like, but blanco helps keep the shots looking clear.
You could also add whipped cream on top of each cup to serve.
Only garnish the shots you will use immediately because they cannot be stored with the garnishes.
To store you need to keep the plastic tops on. Refrigerate them for up to a couple days.
These need to chill for at least 5 hours, preferably overnight.
You can use other garnishes or flavors of Jell-O but it may change the coloring.