1 frozen pound cake (partially defrosted)
15 oz. whole milk ricotta
3 tbsp. heavy cream
2 tbsp. sugar
5 tbsp. Galiano or Strega
2/3 c. mini semi-sweet chocolate bits
2 tbsp. chopped glaced cherries
2 tbsp. chopped almonds

FROSTING:

1 c. semi-sweet chocolate bits
1/4 c. Kahlua or 1/3 c. brewed espresso
1/4 lb. unsalted butter, cut in sm. pieces
Candied cherries & almonds for garnish

Slice cake horizontally into 3 equal layers. Rub ricotta twice through sieve. Add cream, sugar and liquor mixing well. Fold in chocolate bits, cherries and almonds. Spread half the filling on 2 cake layers. Stack and top with plain layer. Wrap in plastic and refrigerate until filling is firm.

In medium saucepan, melt chocolate. Stir in Kahlua or coffee. While still warm, beat in butter a piece at a time until mixture is smooth. Chill.

Remove cake from refrigerator and frost top and sides. Decorate with remaining frosting using pastry bag with star tip. Garnish with cherries and almonds. Refrigerate overnight for flavors to meld. Makes 12 servings.