In a large bowl, dissolve gelatin in water. Drain and reserve enough cherry and pineapple juices to measure 2-1/2 cups; add to gelatin with lemon juice. Set fruits aside.
Divide gelatin in half. Set aside one portion of gelatin at room temperature; chill the other portion until partially set. Fold pineapple into chilled gelatin; pour into a 13-in. x 9-in. dish. Chill until almost firm.
In a small bowl, beat the cream, mayonnaise, cream cheese and salt until light and fluffy. Spread over chilled gelatin layer. Refrigerate until firm. Chill reserved gelatin mixture until partially set. Fold in cherries and nuts; spread over cream cheese layer. Chill for at least 3 hours. Yield: 12-16 servings.