2 lbs. Ricotta
1 c. sugar
1 tsp. vanilla
2 1/2 doz. unfilled lady fingers
1/4 c. white Creme de Cocoa liquor
1/4 c. mini chocolate chips
1/4 c. candied fruit (optional)
Split cherries for decoration

Combine Ricotta, sugar, vanilla and liquor. Beat with electric mixer at medium speed about 10 minutes. When mixture is fluffy, stir in chocolate chips and candied fruit. Line sides first and then bottom of 10 inch spring form pan with lady fingers. Pour in half of Ricotta mixture. Place another layer of lady fingers down and pour rest of mixture in. Decorate top with lady fingers and cherries. Chill in refrigerator at least 4 hours.