16 ounces ricotta cheese
2 pints heavy cream, whipped, divided
3 tablespoons sugar
1 tablespoon vanilla extract
2 chocolate bars, divided
2 sponge cakes (store-bought or homemade)
Mix the ricotta, 1 pint of the whipped heavy cream, sugar and vanilla in a bowl until smooth. Add one roughly chopped chocolate bar. Fold in.
Spray a large bowl with nonstick cooking spray. Slice the sponge cake into half-inch pieces. Line the bowl with one layer of cake. Follow with a layer of filling. Continue alternating layers of cake and filling until you have reached the top of the bowl. Finish with a layer of cake. Seal with plastic wrap and refrigerate overnight.
Remove the plastic wrap. Place a pretty cake plate on top of the bowl. Invert the cake and remove the bowl.
Frost with remaining pint of whipped cream. Decorate with chocolate curls from the second chocolate bar and well-drained maraschino cherries.