Christmas Cassata

1/3 cup currants or raisins

1 can (17-ounce) pitted dark sweet cherries, drained and syrup reserved

1 container (15-ounces) ricotta cheese

½ cup frozen (thawed) whipped topping

6 tablespoons sweet Marsala wine or orange juice

1 loaf (16-ounces) pound cake 

1 package (12-ounce) semi-sweet chocolate chips (2 Cups)

1 cup firm butter or margarine, cut into pieces

Place currants and 3 tablespoons of reserved cherry juice in small bowl; reserve ½ cup cherry juice. Let stand about 15 minutes or until currants are softened, drain. Coarsely chop cherries; set aside. Place ricotta cheese, whipped topping and 3 tablespoons of the wine, in food processor or, blender. Cover and process until smooth. Transfer to medium bowl; fold in cherries and currants. Cut pound cake horizontally into 3 layers. Place bottom layer on serving dish. Spread with half of the ricotta mixture. Add middle cake layer.  Spread with remaining ricotta mixture. Add top cake layer. Cover with plastic wrap and refrigerate about 2 hours or until ricotta mixture is firm. Melt chocolate chips in 2-quart saucepan over low heat, stirring frequently. Stir in remaining 3 tablespoons wine and reserved ½ cup cherry juice until smooth; remove from heat. Beat in butter, a few pieces at a time, using wire whisk, until melted. Refrigerate about 45 minutes or until thick enough to spread.  Spread chocolate mixture over top and sides of dessert. Cover and refrigerate any remaining dessert.