Sicilian Home-Style Cassata (Cassata Casalinga all Siciliana)

Drain off any liquid from top of ricotta. Press ricotta through fine-mesh sieve into medium bowl; stir in sugar. Remove half the ricotta mixture to second bowl. Stir cocoa into ricotta in one bowl; stir orange peel and chopped chocolate into second bowl. Refrigerate, covered, at least 3 hours.

Make Pan di Spagna Amore.

Carefully loosen sponge cake with long thin metal spatula and remove from pan. Trim off rounded top of cake with serrated knife; save for other use. Slice cake horizontally into 3 layers of even thickness. Sprinkle each layer with 1 tablespoon of the rum.

Place one cake layer, cut side up, on serving platter. Spread evenly with half the orange-ricotta mixture. Top with second cake layer; spread evenly with half the cocoa-ricotta mixture. Top with remaining cake layer, cut side up; spread evenly with remaining orange-ricotta mixture. Carefully spread sides of cassata with remaining cocoa-ricotta mixture. Sprinkle top with shaved chocolate; decorate with candied cherries. Press pine nuts into cake sides. Refrigerate, carefully wrapped in plastic wrap, at least 3 hours or overnight before serving.