3 T. Baileys Irish Cream liqueur
1/4 C. chopped dried cranberries or dried, unsweetened cherries
8 oz. ricotta cheese
8 oz. mascarpone cheese
1/4 C. sugar
grated rind from 1/2 orange
1/4 C. miniature chocolate chips
1/4 C. chopped slivered almonds
cannoli shells
powdered sugar
unsweetened cocoa powder

In small saucepan, simmer liqueur with cranberries or cherries for 2 minutes; remove from heat and cool.

In bowl, beat ricotta and mascarpone with sugar and orange rind until well combined. Stir in plumped cranberries or cherries and any liqueur in saucepan, the chocolate chips and almonds. Cover and refrigerate 1 hour or overnight.

To assemble, place filling in pastry bag with large tip and pipe into shells. Place on platter and dust with powdered sugar and cocoa powder.