Place the ricotta and sugar in a large bowl or the bowl of a food processor and pulse briefly until smooth. Fold in the chocolate and candied fruit. Cover the bowl and refrigerate until ready to use.

Line a 10 inch cake pan 2 1/2 inches deep with plastic wrap, then line the bottom and sides of the pan with slices of the pound cake, filing any opening between the slices with small pieces of cake. Brush the cake with the cherry liqueur.

Spoon the ricotta mixture into the pan, spreading it evenly. Top with slices of pound cake and brush with cherry liqueur. Cover the cake with plastic wrap and refrigerate for several hours or overnight.

When you are ready to serve, unwrap the cake, place a flat dish over it, and turn it upside down. Lift off the cake pan carefully and peel the plastic wrap away. Dust the cake with confectioners' sugar and serve.