CAKE:

1 lemon pound cake (9 1/4 x 5 1/4 inches)
1 lb. ricotta cheese
2 tbsp. heavy cream
1/2 c. sugar
1/2 c. Amaretto di Saranno
1/4 c. crushed pineapple, drained
10 maraschino cherries, drained and chopped
2 oz. semi-sweet chocolate
1/4 c. nuts, coarsely chopped

CHOCOLATE FROSTING:

12 oz. semi-sweet chocolate, cut in sm. pieces
3/4 c. Amaretto
1/2 lb. sweet butter, cut into 1/2 inch pieces

CAKE: Slice horizontally into 1/2 or 3/4 inch thick slices. Beat cheese until smooth. Beating constantly, add cream, sugar and Amaretto. With spatula, fold in chopped chocolate and fruit.

Center bottom slice of cake on flat plate and generously spread with ricotta mixture. Repeat layering. Gently press loaf together to make it as compact as possible. Refrigerate for about 2 hours or until firm.

FROSTING: Melt chocolate with Amaretto in a small heavy saucepan over low heat until dissolved. Remove pan from heat and beat in butter, one piece at a time, until mixture is smooth. Then chill until mixture thickens to spreading consistency. Spread frosting over Cassata. Cover loosely and let the Cassata ripen in refrigerator at least 24 hours before serving. Serves 10 to 12.