CRUST AND COOKIES:

2 oz. unsweetened chocolate
2 tbsp. unsweetened cocoa powder
1/4 tsp. salt
1 egg
1/2 c. sugar
1 1/4 c. flour
1/4 tsp. baking soda
4 tbsp. unsalted butter, at room temperature
1/2 tsp. vanilla extract

Line a 9-inch springform pan with foil. Heat oven to 325 degrees. Chop chocolate, melt and let cool. Combine flour, cocoa, soda and salt. With an electric mixer set at medium speed, beat butter, sugar and vanilla until creamy. Beat in egg until mixture is fluffy. Reduce speed and beat in chocolate. Gradually beat in flour mixture. Dough will be stiff.

Press half the dough into pan. Bake 10 minutes. Cool. Roll out the remaining dough between sheets of lightly floured waxed paper to 1/8-inch thick. Cut out hearts with a 1 1/2-inch cookie cutter. Bake on ungreased baking sheets until edges are firm, 5-7 minutes. You will have extras.

FILLING:

1 lb. cream cheese, at room temperature
1 1/4 c. sugar
3 eggs
1/3 c. amaretto liqueur
3 tbsp. lemon juice
15 oz. container whole-milk Ricotta cheese
1 c. sour cream
1/3 c. cornstarch

Process cream cheese, Ricotta and sugar in a food processor until smooth. Add eggs, sour cream, amaretto, cornstarch and lemon juice. Pulse on and off until mixture is smooth. Pour into cooled pan. Bake until a toothpick stuck into the center comes out with a few moist crumbs, 1 hour 30 minutes to 1 hour 45 minutes. Cool completely and chill.

TOPPING:

21 oz. cherry pie filling
2 drops almond extract
1 tsp. lemon juice

Combine pie filling, lemon juice and almond extract. Spoon off about 1 tablespoon of syrup. Spread cherry mixture over top of cake. Spread a tiny bit of the reserved syrup on the backs of 12 cookies and press them onto the cake. Work time: 1 hour. Total time: 2 1/2 hours plus chilling.