Preheat oven to 325°F. Lightly grease 1 12 cup fluted tube pan. FILLING: In small bowl, beat cream cheese with mixer on high speed until smooth and fluffy. Beat in granulated sugar, egg, peppermint extract and food colouring until smooth, set aside. CAKE: In a large bowl, beat cake mix, 1 cup water, butter and 2 eggs on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into pan. Spoon cream cheese filling over batter. Bake 42-48 minutes or until it tests done. Cool in pan for 15 minutes. Turn pan upside down onto cooling rack, remove pan. Cool completely. Glaze: In 1 L sauce pan, heat chocolate chips and shortening over low heat, stirring frequently until melted. Set aside. Mix icing sugar, peppermint extract, food colouring, corn syrup and enough water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2" wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving and store in refrigerator.