Preheat oven to 325°. Prepare Absolutely Almond Pound Cake Mix™ as directed. Line a 12-muffin tin with liners; spoon batter into each until ¾ full. Bake for 20-25 minutes or until tops are golden and toothpick inserted into center comes out clean. Remove cupcakes from the pan and cool completely on a wire rack. Prepare frosting while the cupcakes are cooling.
Scoop frosting into a large bowl; add Rhubarb Strawberry Fruit Spread and stir until combined. (You may add more or less fruit spread depending on desired color and flavoring.) Scoop frosting into a piping bag or large resealable plastic bag with the corner clipped.
Remove cupcakes from liners. Slice off top portion of the cupcake (just the part that hangs over) and cut the remaining cupcake in half horizontally, leaving two equal portions. Discard cupcake tops or reserve for another use.
Place one half of a cupcake in a jar, pipe a swirl of frosting on top and repeat twice.* Top with sprinkles and a chocolate heart, if desired.*Each jar contains 1½ cupcakes.