Ingredients:

1 baked pound cake
1/3 cup dark rum
1 pound creamed ricotta cheese
1/3 cup sugar
3/4 cup semisweet chocolate bits, chopped
1/3 cup candied cherries
1/3 cup candied orange peel
2 tablespoons all-purpose flour
Chocolate Frosting

Cut cake into 4 horizontal layers with a serrated knife. Sprinkle rum over cake layers; set aide. In a mixing bowl, beat cheese and sugar until fluffy. Stir in chocolate. In a small bowl, toss cherries and orange peel with flour. Place fruit on a breadboard or in a food processor; chop coarsely. Add chopped fruit to cheese mixture; stir thoroughly. Place one layer of cake on a serving platter. Spread with 1/3 cheese mixture. Repeat until all 4 cake layers are stacked. Do not cover top with cheese mixture. Cover cake with plastic wrap; refrigerate for 1 hour. Frost top and sides of cake with Chocolate Frosting. To serve, cut into very thin slices.