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1.
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Chill pound cake for 1 hour. Trim edges and uneven pieces so cake is level on all sides and top. Slice cake horizontally into 1/2" slices and place on serving platter.
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2.
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Force cheese through a sieve into a bowl and beat until smooth. Chop chocolate into fine bits in a blender. Mix chocolate bits with liqueur and jam.
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3.
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Spread a portion of cheese on the bottom layer; then spread that with a portion of jam mixture. Repeat until all layers are used, leaving top plain. Press down gently. Use a spatula to even all sides. Cover with plastic wrap and refrigerate 24 hours.
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4.
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Before serving, frost with chocolate frosting or whipped cream and garnish with almonds.
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