16 oz. frozen pound cake
1/2 c. Phillips Amaretto
1 (15-16 oz.) container ricotta cheese
1 tbsp. Phillips Amaretto
1 (8 oz.) milk chocolate with almonds candy bar, finely chopped
1/2 c. sugar
1/2 tsp. cinnamon
Maraschino cherries, chocolate topping (opt.)

Reserve part of candy bar for chocolate curls.

Cut pound cake in half lengthwise; slowly drizzle 1/2 cup Phillips Amaretto over cut sides. Combine remaining ingredients except reserved chocolate curls. Place bottom half of cake on serving plate; spread with half of ricotta mixture. Top with other half of cake, cut side down. Press firmly. Spread top with remaining ricotta mixture. Cover loosely; refrigerate at least 2 hours or overnight. Garnish with chocolate curls, maraschino cherries and chocolate topping if desired. Makes about 10 servings.