1 pkg. pound cake mix, prepare as label directs
1/4 c. rum
2 tbsp. heavy cream
2 tbsp. orange juice
1/4 c. chopped cherries
1 (15 oz.) carton Ricotta cheese
1/4 c. granulated sugar
1/4 c. semi sweet chocolate bits (small size)

FROSTING:

4 sq. (1 oz. size) unsweetened chocolate
1/4 c. butter
3 c. unsifted confectioners' sugar
2 level tsp. instant coffee in 1/2 c. hot water
1 1/2 tsp. vanilla

Bake on cookie sheet for time and degrees as on box (watch though, because baking on cookie sheet and not loaf pan may cut down on baking time). Cut into 4 equal squares. Brush each layer with 1 tablespoon rum. In bowl, beat cheese with electric mixer until smooth. Beat in cream, granulated sugar and orange juice. Fold in chocolate bits and cherries.

Place bottom layer on plate and spread with 1/3 of filling. Place second layer on top, spread with filling and same for third layer. Top with last layer and gently press loaf into shape.

Refrigerate for 2 hours or until firm. Make frosting, melt chocolate and butter in top of double boiler. Remove, add confectioners' sugar, hot coffee and vanilla. Beat until smooth. Turn into bowl, place in a large bowl of ice cubes, chill 30 minutes.