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1. Preheat oven to 350 degrees F. Using a serrated knife, cut pound cake into ten 1/2-inch slices. Drizzle slices with kirsch. Arrange some of the cake around side of a 9-inch springform pan. Arrange remaining cake on bottom of pan, cutting to fit; set aside.
2. For filling, in a large bowl combine cream cheese, ricotta cheese, the 3/4 cup sugar, and flour. Beat with an electric mixer on medium speed until smooth. Add eggs; beat just until combined. Stir in 1/4 cup of the chopped chocolate pieces, 1/3 cup of the almonds, and the dried cherries. Pour into cake-lined pan, spreading evenly.
3. Bake for 35 to 40 minutes or until a 1-1/2-inch area around outside edge appears set and center appears nearly set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a knife, loosen edge of torte from side of pan. Remove side of pan; cool on rack for 1 hour. Cover loosely and chill for 6 to 24 hours.
4. To serve, in a medium microwave-safe bowl microwave 1/3 cup of the cream, uncovered, on 100-percent power (high) for 30 to 60 seconds or until bubbly. Stir in remaining chocolate until melted. Spoon over top of cake. Sprinkle with remaining almonds.