Crispy Florentine Cookie Stacks with Ricotta

Preheat the oven to 375°. Line 2 baking sheets with silicone mats or parchment paper. In a small bowl, toss the minced sour cherries with the Grand Marnier and let stand for 10 minutes.

In a large bowl set over a saucepan of simmering water, combine the butter with the granulated sugar, corn syrup, orange and lemon zests and salt. Cook over moderate heat, whisking, until the butter melts and the sugar is dissolved, about 5 minutes. Fold in the almonds and macerated cherries, then fold in the flour.

Spoon nine 2-teaspoon-size mounds onto each baking sheet and spread them into 1/2-inch rounds. Bake the florentines or 13 to 15 minutes, until deep golden brown. Let cool completely on the sheets.

In a small bowl, toss the cherries with the Grand Marnier; let stand for 10 minutes. In a medium bowl, blend the ricotta with the mascarpone, cream, vanilla bean paste, salt and the 3 tablespoons of confectioners’ sugar. Fold in the chocolate chips and soaked cherries.

For each stack, set a cookie on a plate and top with 2 tablespoons of the ricotta filling. Top with another cookie, another 2 tablespoons of filling and a final cookie. Repeat with the remaining cookies and filling to make 5 more stacks. Dust the stacks with confectioners’ sugar and serve.